Collection: Saint Kitts & Nevis

In Saint Kitts & Nevis, hot peppers are commonly grown in small plots and backyard gardens, with farmers focusing on Scotch bonnet, Caribbean red, and other Capsicum chinense “hot peppers,” alongside seasoning peppers (milder chinense types).

These are sold fresh locally and sometimes to neighboring islands. Chilies are used in stews, goat water, seafood, and rice dishes; Scotch bonnet-based pepper sauces—often with vinegar, mustard, onions, and spices—are ubiquitous at home and in restaurants. Some small producers bottle hot sauces and pepper jellies for tourists.

While there is little formal export, St. Kitts & Nevis hot peppers share the region’s hallmark fruity heat and are core to its Creole-British food culture.