New Caledonia

New Caledonia’s hot-pepper cultivation is small-scale, folded into family gardens and mixed farms. Common types are bird’s eye chili, long green annuum chilies (cayenne-style), and some habanero, Scotch bonnet, or Caribbean red introduced through French and Pacific networks.

Chiles season French–Melanesian fusion dishes: chili-lime dressings for raw or grilled seafood, coconut curries, stewed wild pig, and rice dishes. Bird’s eye chilies are often chopped with soy or fish sauce for dipping, reflecting Asian influences.

A handful of small producers make chili oils or jars of pickled chilies, but most processed sauces are imported from France, Asia, and Australia. The flavour emphasis is on bright, fresh citrusy heat rather than dense smoke, pairing well with seafood and tropical produce.