British Virgin Islands

In the British Virgin Islands, farmers and home gardeners grow Scotch bonnet and related West Indian hot peppers, often just called “hot pepper,” along with Caribbean red and habanero-type Capsicum chinense. These supply local markets and a small but lively hot-sauce cottage industry. Fresh Scotch bonnets flavour fish stews, goat water, and rice-and-peas, while homemade pepper sauces—typically Scotch bonnet blended with vinegar, onions, and mustard—are ubiquitous table condiments for grilled fish, lobster, and conch fritters.

Pickled hot peppers and relishes appear with saltfish and johnnycakes. Some producers bottle Scotch bonnet–based sauces for tourists and regional export, sometimes adding fruit like mango. While there is no globally distinct “BVI-only” cultivar, the islands share the broader Eastern Caribbean tradition centered on Scotch bonnet and other chinense peppers, making them central to both everyday meals and the small agri-food economy.