Saint Martin

On the divided island of Saint Martin/Sint Maarten, hot peppers are grown in gardens and small farms, with piment antillais (Scotch bonnet–type), Caribbean red, habanero, and various imported annuum and chinense cultivars in use. Local cuisine blends French, Dutch, and Caribbean influences, using piment antillais in creole sauces, marinades for grilled fish and chicken, and spicy condiments served with johnnycakes and rice.

Restaurants also incorporate jalapeños and bird’s eye chilies for Tex-Mex and Asian dishes aimed at tourists. Most chili products—bottled hot sauces, pickled jalapeños—are imported, but small island producers market Scotch bonnet–based sauces and relishes as souvenirs.

The dominant flavours come from fruity Caribbean hot peppers layered onto European and global culinary frameworks