Collection: Dominica

Dominica’s fertile volcanic soils support widespread cultivation of West Indian hot peppers, especially Scotch bonnet and Caribbean red, as well as habanero-type and local seasoning peppers. Small farmers supply domestic markets and processors who make pepper sauces and condiments.

Scotch bonnet is central to Creole dishes such as pelau, stewed chicken, and fish broth, and to pepper pot–style stews. Dominican pepper sauce—Scotch bonnet blended with vinegar, mustard, and aromatics—is a staple table condiment for grilled fish, plantains, and meats. Some households grow milder seasoning peppers (aji dulce–like) for flavour without intense heat.

The island’s hot sauces, built around Scotch bonnet and Caribbean red, are sold to tourists and exported regionally, making these chilies economically as well as culinarily important.