The Martinican culinary culture is a mixed heritage of Amerindian traditions and contributions from immigration. The pepper or ati, well known for its multiple properties by the indigenous Amerindian populations, conquered the West Indies at the time of colonization. Its some two hundred varieties are divided between three main species with different flavors and strengths. The mild and slightly sweet vegetarian chili pepper constitutes, with garlic, onion, and parsley, the base of the seasonings. In particular, it is used in the composition of pâté-en-pot, a vegetable and meat soup very popular in Martinique and traditionally served for celebrations, or of sauce chien, a broth made with chives, onions, and parsley to complement meats and fish.