Collection: United States Virgin Islands

In the U.S. Virgin Islands (St. Thomas, St. John, St. Croix), hot peppers are important smallholder and backyard crops. Farmers grow Scotch bonnet, Caribbean red, and other Capsicum chinense “VI hot peppers,” plus mild seasoning peppers and some habanero. These peppers are used in local kallaloo, fish and conch stews, stewed chicken, and in vinegar-based pepper sauces often infused with herbs and fruit.

Small processors bottle hot sauces and pepper jellies for local sale and export to the mainland U.S. Most dried chilies and some fresh imports supplement local production. The flavour profile is classic Caribbean chinense—intensely fruity and aromatic—central to Virgin Islands Creole cuisine.