The Isle of Man

The Isle of Man’s cool maritime climate means hot peppers are grown mainly in greenhouses, tunnels, and home conservatories. Gardeners raise common varieties like jalapeño, cayenne, Hungarian wax, bird’s eye chili, and occasionally habanero or Scotch bonnet sourced from UK seed companies.

There is no island-specific chili landrace or major processing industry; most hot peppers are used fresh or pickled at home. In local cooking, chilies appear in soups, stews, and pies inspired by British and global cuisines, rather than in historical Manx dishes.

Jalapeños and cayennes are used in chili con carne, curries, and pasta sauces, or pickled for sandwiches and burgers. Restaurants rely heavily on imported fresh and dried chilies, but some farm shops feature locally grown jalapeños and cayennes, reflecting a small yet growing interest in Manx-grown chilies and homemade hot sauces.