Turks & Caicos Islands

In the Turks and Caicos Islands, hot peppers are grown in small farms and backyard gardens, mainly Scotch bonnet, Caribbean red, and other Capsicum chinense “Caribbean hot” types, along with milder seasoning peppers.

These peppers are used in conch fritters, fish stews, stewed chicken, and rice dishes, and are the base for local vinegar or citrus-driven pepper sauces often sold to tourists. There is little formal export, though small brands ship pepper sauces regionally. Imported jalapeños and generic hot sauces supplement local supply.

The dominant flavour is fruity, floral Scotch bonnet heat, layered into island Creole and British-influenced cuisine.