Collection: Albania

In Albania, peppers are a major crop in coastal plains and river valleys, with farmers growing both sweet bell types and medium-hot varieties similar to Hungarian wax, cayenne, and generic “djegës” chilies. Local selections of red paprika-type peppers are dried and ground, while hotter types resemble Balkan fefferoni. Stuffed peppers (speca të mbushura), usually mild or medium varieties, are baked with rice and sometimes minced meat.

Fërgësë combines roasted peppers—often long red frying types—with tomatoes and salted cheese, occasionally with a little chili heat. Fresh green hot peppers are commonly served whole or sliced alongside meals, similar to fefferoni, and pickled peppers appear with grilled meats and bean dishes. While Albania doesn’t have globally famous named hot cultivars, its cuisine relies heavily on local paprika and medium-hot Balkan chilies.