Collection: Pitcairn Islands
On the remote Pitcairn Islands, there is no formal pepper industry; hot peppers are grown in household gardens alongside bananas, citrus, and root crops. Residents typically cultivate bird’s eye chili and long green chilies similar to cayenne or generic “hot chili,” using seed obtained through New Zealand or passing ships.
These peppers season fish, stews, and rice, and are chopped with vinegar or lime into simple table sauces. Most processed hot sauces and dried chilies are imported, and there is no export of locally grown chilies.
The flavour profile is bright and straightforward, with bird’s eye providing quick heat to otherwise mild, home-style British–Polynesian dishes.
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