Collection: The French Southern and Antarctic Lands

The French Southern and Antarctic Lands (Kerguelen, Crozet, etc.) have no permanent civilian population and extremely harsh sub-Antarctic climates, so there is no open-field or greenhouse hot-pepper industry.

Any Capsicum plants present would be temporary, grown in small indoor containers by research personnel, likely generic jalapeño, cayenne, or bird’s eye types from European seed suppliers. Meals on research stations rely on imported produce and pantry goods, including dried chilies, crushed red pepper, and bottled hot sauces based on common cultivars such as cayenne, tabasco-type, and habanero.

There are no documented local chili cultivars, processing facilities, or traditional dishes centered on peppers; any chili usage reflects global shipboard or French naval cooking practices rather than a distinct regional pepper culture.