Saint Vincent & The Grenadines

In Saint Vincent & the Grenadines, hot peppers are key smallholder crops. Farmers and home gardeners cultivate Scotch bonnet, Caribbean red, and other Capsicum chinense “SVG hot peppers,” along with milder seasoning peppers. Much of the harvest is sold fresh locally and exported regionally or to diaspora markets, sometimes as pepper mash for sauce manufacturing.

In Vincentian cuisine, Scotch bonnet drives the heat in stews, callaloo, fish dishes, and rotis, and in vibrant pepper sauces and marinades. Local agro-processors bottle hot sauces, pepper jellies, and condiments, while imported sauces supplement but do not replace local brands.

Flavour is intensely fruity and floral, with bright, tropical heat integral to the country’s culinary identity.