Seychelles

In Seychelles, small farmers and home gardeners grow hot peppers like bird’s eye chili (piman karo), malagueta-type frutescens, and some habanero/Scotch bonnet, alongside sweet peppers. These are sold fresh in markets and made into piment confit and other chili condiments. Seychellois Creole cuisine uses hot peppers in chili pastes with garlic, ginger, and lime to accompany grilled fish, octopus curry, and curries of chicken or bat.

Chilies are also pickled in vinegar or oil. Imports of sauces and dried chilies supplement local supply, but piman karo remains central. The flavour is bright and assertive, with bird’s eye and small chinense-type chilies providing a sharp, tropical punch to seafood-rich dishes.