Bermuda

Bermuda’s small land area and subtropical climate support limited but diverse horticulture, including peppers grown in gardens and small farms. Growers plant a mix of bell peppers and hot types such as cayenne, jalapeño, Scotch bonnet, and Caribbean red—largely imported varieties adapted to local conditions.

There is no large pepper industry, but small-scale farming and backyard plots supply restaurants and households. In Bermudian cooking, hot peppers contribute to fish chowder, a signature dish often enlivened with sherry pepper sauce—historically made by macerating hot chilies and spices in sherry.

Scotch bonnet–type peppers flavour stewed fish, curries, and rice dishes, while pickled hot peppers accompany fried fish and sandwiches. Local sauce makers prepare chili-vinegar condiments and Caribbean-style pepper sauces sold to residents and tourists. These chiles, though not uniquely Bermudian cultivars, are woven into the island’s maritime and British-Caribbean fusion food culture.