Description
Chilli Name: TRINIDAD SEASONING
Chilli Species: Chinense
Chilli Origin: Trinidad
Chilli Heat: Mild
Trinidad Seasoning Chilli — A Mild and Fragrant Staple of Caribbean Cuisine
The Trinidad Seasoning pepper is a traditional Capsicum chinense variety from Trinidad and Tobago, grown not for its heat, but for its exceptional flavour and aroma. This variety plays a central role in Trinbagonian cooking, offering all the fruity, floral depth of a habanero or Scotch Bonnet — but with minimal heat, making it ideal for building rich flavour bases without overpowering a dish.
The pods are typically lantern-shaped, similar to Scotch Bonnets, and ripen to a deep yellow or red depending on the strain. Heat levels are very low, usually in the range of 0 to 1,000 Scoville Heat Units (SHU), allowing the natural tropical, slightly citrusy flavour of chinense peppers to shine through.
The plant is vigorous and productive, thriving in hot climates and growing well in containers or open ground. It’s widely used in seasoning pastes, pepper sauces, stews, and marinades, where its aroma forms the backbone of authentic Caribbean flavour — especially in recipes that also include garlic, thyme, green onions, and culantro.
Trinidad Seasoning is a key ingredient in the culinary identity of Trinidad and Tobago, and one of the best examples of a chilli used to enhance rather than dominate. For growers and cooks alike, it's a must-have variety for those seeking depth of flavour without intense heat.
