Vanuatu

In Vanuatu, hot peppers are grown in gardens and small farms, mostly bird’s eye chili and long green chilies similar to cayenne, with some habanero introduced via regional trade. They season laplap (baked root and coconut dishes), grilled fish, and stews, often in chili-lime or chili-coconut relishes.

There is almost no export; imported sauces from Australia and Asia supplement local chilies. Bird’s eye peppers give clean, sharp heat that balances the richness of coconut and starchy roots in ni-Vanuatu cuisine.