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Antigua and Barbuda
Pepper Sauce
Hot pepper sauce made from scotch bonnet peppers, onions, garlic, vinegar, and local spices; a staple condiment on every Antiguan table; used on everything from fish to fungee; a fiery, flavourful sauce; the pepper sauce of Antigua; the heat of the island; a versatile condiment.
Barbados
Scotch bonnets blended with mustard, turmeric, onion and vinegar into a thick yellow sauce that sits on every table on the island.
Guyana
Pepper sauce
Wiri wiri and scotch bonnet peppers ground with vinegar, garlic and mustard into a fierce condiment kept on every table.
Saint Lucia
Pepper Sauce
Hot pepper sauce made from Scotch bonnet peppers, onions, garlic, vinegar, and local spices; an ever-present condiment in Saint Lucian cuisine; used on everything from fish to bakes; a fiery, flavourful sauce; the pepper sauce of Saint Lucia; the heat of the island; a versatile condiment.
Saint Vincent and the Grenadines
Pepper Sauce
Hot pepper sauce made from Scotch bonnet peppers, onions, garlic, vinegar, and local spices; an ever-present condiment in Vincentian cuisine; used on everything from fish to bakes; a fiery, flavourful sauce; the pepper sauce of Saint Vincent; the heat of the island; a versatile condiment.