Collection: Falkland Islands

The Falkland Islands’ cool, windy South Atlantic climate is challenging for peppers, so any hot pepper production is limited to greenhouses, polytunnels, and domestic conservatories. Residents grow small quantities of common varieties like jalapeño, cayenne, and generic hot “chili” types from UK or Chilean seed catalogues.

There is no commercial pepper industry; cultivation is almost entirely for home use. In the kitchen, chilies are used to spice stews, chili con carne, and sauces for lamb and mutton, reflecting British and South American influences.

Some households make chili chutneys and relishes to accompany roasted meats and cheeses. Imported dried chilies, paprika, and bottled hot sauces (often based on jalapeño, habanero, or peri-peri) supplement the limited local supply, meaning Falklands cuisine relies on generic global chili cultivars rather than island-specific varieties.