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Trinidadian food creator Shivi Ramoutar has issued a public appeal to her UK followers, asking where she can buy fresh Trinidad pimento peppers. In a video posted to Instagram, she said she had "searched high and low" for the pepper, also known as the Trinidad seasoning pepper, without finding a supplier. The pepper, she explained, is not Jamaican pimento or allspice. It is Capsicum chinense, the same species as the Scotch bonnet, but with a radically different heat profile. According to Ramoutar, the Trinidad pimento ranges from around 0 to 500 Scoville Heat Units, while the Scotch bonnet measures around 100,000 to 350,000 SHU. Ramoutar described the pepper as fruity, fragrant, slightly sweet and highly aromatic, offering the distinct Caribbean pepper character of a Scotch bonnet without the burn. She said it is used across Trinidadian cooking in green seasoning, curries, stews, soups and rice dishes, and can be used in a similar way to a bell pepper but with far more flavour. The appeal was framed as part of her Chilli Chat series, with Ramoutar saying she wants to use the pepper more often in her cooking in the UK. She asked followers to name any suppliers, growers or shops where fresh Trinidad pimento peppers can be bought, adding: "I need names!" The post highlights a practical gap for the Trinidad and Tobago diaspora in the United Kingdom, where the fresh pepper appears difficult to source despite its importance in everyday Trinidadian cooking. Ramoutar's followers have been invited to respond in the comments with leads.
Trinidadian food creator Shivi Ramoutar has issued a public appeal to her UK followers, asking where she can buy fresh Trinidad pimento peppers. In a video posted to Instagram, she said she had “searched high and low” for the pepper, also known as the Trinidad seasoning pepper, without finding a supplier.
The pepper, she explained, is not Jamaican pimento or allspice. It is Capsicum chinense, the same species as the Scotch bonnet, but with a radically different heat profile. According to Ramoutar, the Trinidad pimento ranges from around 0 to 500 Scoville Heat Units, while the Scotch bonnet measures around 100,000 to 350,000 SHU.
Ramoutar described the pepper as fruity, fragrant, slightly sweet and highly aromatic, offering the distinct Caribbean pepper character of a Scotch bonnet without the burn. She said it is used across Trinidadian cooking in green seasoning, curries, stews, soups and rice dishes, and can be used in a similar way to a bell pepper but with far more flavour.
The appeal was framed as part of her Chilli Chat series, with Ramoutar saying she wants to use the pepper more often in her cooking in the UK. She asked followers to name any suppliers, growers or shops where fresh Trinidad pimento peppers can be bought, adding: “I need names!”
The post highlights a practical gap for the Trinidad and Tobago diaspora in the United Kingdom, where the fresh pepper appears difficult to source despite its importance in everyday Trinidadian cooking. Ramoutar’s followers have been invited to respond in the comments with leads.
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