Martinique

Martinique is strongly associated with West Indian hot peppers, particularly “piment antillais,” a local Capsicum chinense akin to Scotch bonnet and habanero, and other Caribbean red/yellow hot peppers. These chiles are central to traditional sauces such as sauce chien (a hot herb-and-chili sauce), and to Ti-malice–style condiments.

Piment antillais flavours Colombo (a curry-like stew), grilled fish, marinades for chicken, and accras (salt-cod fritters).

Households make preserved chilies in vinegar and oil, as well as pepper jellies and chutneys. Small and medium processors bottle “sauce créole” and hot sauces built on piment antillais and Scotch bonnet, which are sold locally and exported to France and beyond.

These chinense landraces are a key part of Martinique’s culinary identity and agricultural branding.