Anguilla

On Anguilla, growers mainly raise Caribbean Scotch bonnet–type chilies and other West Indian hot peppers—locally just called “hot pepper”—in kitchen gardens and small plots, with some supply going to restaurants and resorts. Scotch bonnet and related capsicum chinense types, close cousins of Jamaican hot or bondamanjak, dominate island pepper sauces and marinades.

These fiery, fruity peppers season fish stews, goat and chicken curries, and rice and peas. Many households blend Scotch bonnet–type pods with vinegar, onions, mustard, and spices to make signature hot sauces served with fried fish, lobster, and conch fritters. Chopped fresh pepper also tops johnnycakes and sandwiches.

Local producers bottle Scotch bonnet–based sauces and sometimes pepper jellies or chutneys with mango or pineapple, selling to tourists and regional markets. Though the scale is small, these Caribbean hot peppers are central to Anguillan flavour identity.