French Polynesia

In French Polynesia, hot peppers are grown in small gardens and mixed plots rather than in a formal large-scale industry. Common types include bird’s eye chili (similar to Thai prik khee nu), generic long green chilies akin to cayenne, and some imported habanero and Scotch bonnet plants brought by gardeners and restaurateurs.

These peppers season poisson cru (raw fish in coconut milk), where finely chopped bird’s eye chilies add heat to lime and coconut, as well as curries, stir-fries, and grilled fish dishes influenced by Chinese and Tahitian cuisines. Simple relishes of bird’s eye chili, lime, and soy or fish sauce often accompany fried fish and taro.

There is no distinct Polynesian-named cultivar documented; instead, the islands rely on globally recognized types—bird’s eye, cayenne-like long chilies, and some habanero/Scotch bonnet—for local flavour, supplemented by imported dried chili flakes and bottled sauces.