Collection: Guernsey
Guernsey’s mild maritime climate and greenhouse industry support some pepper production, mostly sweet bell peppers and a variety of hot chilies grown by small farmers and hobbyists.
Common hot varieties include jalapeño, cayenne, Hungarian wax, bird’s eye chili, and Scotch bonnet, mirroring UK trends. There is no island-specific chili cultivar, but local nurseries propagate popular British and European varieties. In kitchens, chilies spice up fish dishes, stews, and modern café fare—everything from chili con carne to Asian-inspired noodles—more than traditional Channel Islands recipes.
Jalapeños and cayennes are pickled or used fresh on pizzas and burgers; Scotch bonnet and bird’s eye chilies appear in Caribbean and Asian dishes made by residents and restaurants.
A few small producers may craft chili jams and sauces built on jalapeño, Scotch bonnet, or habanero, but the pepper economy remains niche and integrated with the broader UK supply chain.
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