Saint Barthélemy

Saint Barthélemy (St. Barts), a French Caribbean island, relies on small-scale gardens and imports for its chilies. Local growers and home gardeners cultivate Caribbean hot peppers such as piment antillais (Scotch bonnet–type), Caribbean red, and some habanero, along with sweet peppers.

These are used in Creole-French dishes and sauces, including hot vinaigrettes, creole sauce, and fish marinades. Many restaurants and households also use imported French and international hot sauces.

There is no notable export, but local piment antillais delivers fruity, floral heat to seafood, accras, and meat dishes, while milder peppers are used in ratatouille-like preparations.