Åland Islands

On Finland’s Åland Islands, hot peppers are mostly niche crops grown in greenhouses or tunnels, often using common European varieties rather than local landraces. Growers favor dependable mid-heat types like cayenne and generic “chili” hybrids that set fruit in cool summers. Small quantities reach farm shops and local restaurants. In the kitchen, chiles brighten Baltic fish dishes: chopped peppers flavour fish soups, smoked or grilled salmon, and marinades for herring. They are also pickled with cucumbers and onions, then served as tart, spicy sides.

Cream-based sauces with mild chili, similar to those made with generic red cayenne or paprika-type peppers, accompany pork, lamb, and potatoes. Modern bistros experiment with global influences, using jalapeño-style and Thai-type chilies in aioli, chili oils, and stir-fries, while home cooks add dried flakes to pasta, pizza, and roasted vegetables. Here, chiles enhance a Nordic profile rather than define it.