Description
Chilli Name: PIMENT BOUC
Chilli Species: Chinense
Chilli Origin: Guadeloupe
Chilli Heat: Very Hot
Piment Bouc Chilli — A Classic Caribbean Chilli Full of Fragrance and Fire
Piment Bouc is a traditional Capsicum chinense variety from the French Caribbean, most notably Haiti and Guadeloupe, where it plays an essential role in local cuisine. The name translates to "goat pepper" in French Creole — similar in naming and heritage to other regional chillies like the Scotch Bonnet or Bonney Pepper.
The pods are small, lantern-shaped, and deeply wrinkled, ripening to a rich orange or red, depending on the specific strain. While visually similar to a Scotch Bonnet, Piment Bouc has a unique, tropical fruit aroma and a slightly sharper, earthier flavour. Heat levels vary by strain but typically fall between 100,000 and 250,000 Scoville Heat Units (SHU) — enough to deliver serious fire, but balanced by a sweet, floral, and slightly musky note that defines Caribbean chinense types.
The plant is vigorous and productive, thriving in hot, humid conditions, and is a staple in Creole cooking. It’s used in pikliz (spicy pickled vegetables), sauces, stews, and marinades, where it imparts both heat and a deep aromatic base.
While not widely available outside its home region, Piment Bouc is increasingly appreciated by chilli growers and sauce makers looking for authentic Caribbean flavour with intense aroma and heat.
In short, Piment Bouc is a bold, beautifully fragrant chilli — a true taste of the French Caribbean and a must-grow for lovers of chinense complexity.
