Réunion

Réunion, a French island in the Indian Ocean, has a vibrant chili culture. Farmers and home gardeners grow piment oiseau (bird’s eye chili), piment cabri (small, very hot Chinense frutescens hybrids), and various annuum types, including long red and green chilies. These peppers are sold fresh in markets and made into rougail piment—chopped chilies with tomatoes, onions, and sometimes ginger or lime—served as a condiment with cari (curries), rice, and lentils.

Pickled chilies and chili pastes are also common. Imports of European and Asian hot sauces exist, but local piment cabri-based condiments dominate. Flavours range from clean, searing heat in piment oiseau to complex fruity heat in piment cabri, shaping Réunion’s Creole–Indian–French fusion dishes.