Antigua & Barbuda

In Antigua & Barbuda, farmers and home gardeners grow Scotch bonnet, Caribbean red, and other West Indian hot peppers, along with some habanero and generic “seasoning pepper” types for less heat. Small producers supply hotels, cruise provisioning, and regional trade.

Scotch bonnet and related chinense peppers flavour stewed chicken, goat water, pepperpot, and “fish water” (spicy fish soup), giving characteristic fruity heat. Households and small businesses make vinegar- and mustard-based hot sauces—often Scotch bonnet with mustard, turmeric, onions, and herbs—served with grilled fish, lobster, jerk-style chicken, and pork. 

Fresh chilies go into curry pastes, conch and saltfish dishes, and pickled condiments. Some farmers focus on Scotch bonnet and Caribbean red for exporting fresh pods or supplying local sauce makers. Overall, these Caribbean hot pepper types form a modest but visible agri-food niche beyond subsistence gardens.