The Antillean pepper is a very hot variety of chili, green, yellow or red in color. It is one of the varieties with the greatest intensity of pungent flavor throughout the Capsicum genus. Immature specimens of this variety are green, but their color varies at maturity. The most common colors are orange (semi-ripe) and red (ripe). A mature West Indian has an approximate length of between 2 and 6 cm. long

The Antillean Pepper is usually harvested in Mexico, Guatemala, Belize, Costa Rica, Panama, Colombia as well as in some areas of the USA.  

Its main use for therapeutic purposes is as an anti-inflammatory for the skin and mucous membranes, all of which also stimulates blood circulation, promotes sweating, improves digestion and has antiseptic properties. 

In some Caribbean countries, the Antillean Pepper is used as an ingredient in meals, prepared in accompanying sauces. There are various condiments that are made with this type of pepper to accompany all kinds of meat and fish.  

They can be kept cold for a limited period of time.