Guadeloupe

Guadeloupe’s steamy Caribbean climate is perfect for hot peppers, which are grown in home gardens and small farms as an everyday staple rather than a novelty. Local growers focus on Capsicum chinense–type peppers with strong aroma and searing heat, including landraces and selections often grouped under “Guadeloupe” or “Creole” habanero–style types used fresh and for sauces.

These chillies appear in pikliz-style pickles, pepper sauces, and fragrant marinades that define much of the island’s Creole cooking, adding both fire and fruitiness to seafood, poultry, and street food. Like elsewhere in the Caribbean, hot pepper production in Guadeloupe relies on well-drained soils, high light, and warm temperatures, with year-round growing possible but disease pressure rising during wetter periods.

Together, these conditions and traditions make Guadeloupe a small but distinctive hotspot in the wider Caribbean pepper culture