Many varieties exist in our islands and have strong graphic names. Judge yourself: « Piment bonda-à-man-Jacques », « Piment cabresse », « Piment Caraïbe, « Piment cerise », « Piment enragé », « Piment zozio » (oiseau), « Piment z'indien », etc

It should be noted that almost all forms of peppers belong to two species
Capsicum frutescens l.: fruit small, elongated or round, upright (type "Chili-z' bird ').
Capsicum sinense Jacques: long confused with the previous, larger fruits, type 'Lantern', examined or pendants.

Peppers are known for a very long time in Martinique. The Caribbean and the first French settlers were high consumption: "the chilli pepper from India, or pepper from Brazil, which arborists call Capsicum, was historically the main grocery store, both of Indian (Caribbean) than French people." (R.P. Du Tertre).
The Caribbean, seems, were in full handles in all their sauces, to the point that it was very difficult for the colon in the time to taste their cuisine.

They also used pepper to cure fever and this in an original way: "they take small pepper round, which is the strongest and the most burning, and after to have rubbed a net, they open by force with fingers the eyes of the patient, and him spend several times this thread on the Apple of the eyes...". "(R.P. Du Tertre).

We do not know the effectiveness of this treatment, but the pain was certainly so vivid that the patient should mention his fever!
Today, pepper is no longer used against fever, but it is certainly the most used spice in Martinique. It is put in all the sauces, to which it gives a lot of taste. Some think that it excites the appetite.

Peppers, dried and ground, give the Cayenne Pepper; dried in the Sun and in the oven, they are the chillies that are the subject of a significant manufacturing in the Japan and some English Antilles.