The native hot peppers of the Caribbean are famous for their intense heat and aromatic flavours, ranking among the spiciest peppers in the world. Unlike many hot pepper types that belong to the Capsicum annuum species, Caribbean landraces are primarily from Capsicum chinense Jacq., known for their fiery potency and distinct aroma.

The Capsicum chinense species is believed to have originated in the Tropical Americas, particularly the northern parts of South America—including northern Brazil, Guyana, and Venezuela—as well as Central America and the Caribbean Antilles. These regions have a deep-rooted tradition of cultivating and using these powerful chillies in everyday cooking.

In Caribbean cuisine, hot peppers are widely used raw, adding a sharp heat to salads, marinades, and garnishes. They are also a key ingredient in pepper sauces, traditional hot condiments used to spice up a wide variety of dishes.

To extend their shelf life and culinary versatility, these peppers are often preserved in numerous ways—canned, pickled, dried, smoked, or made into jellies and relishes—ensuring their bold flavours can be enjoyed year-round in many forms.