Collection: Saint Pierre and Miquelon

Saint Pierre and Miquelon, a small French territory off Canada, has no formal chili industry; hot peppers are grown in greenhouses and gardens, mostly from French and Canadian seed. Common types include jalapeño, cayenne, mild “piment fort,” and occasionally habanero or bird’s eye chili.

These peppers season fish stews, pasta, and modern bistro dishes more than traditional fare, which historically relied on black pepper and mustard. Restaurants and households heavily depend on imported fresh chilies and hot sauces from mainland France and North America.

Local chilies are used fresh and pickled, lending crisp, moderate heat and some fruitiness to seafood and meat dishes.