Andorra

Andorra’s mountain climate limits large-scale pepper production; hot peppers are grown in small valley gardens or under cover, using broadly available European varieties like cayenne, jalapeño-type hybrids, and generic “piment picant” rather than unique local cultivars.

Farmers focus on mixed vegetables and livestock, with limited chili sales at markets and to restaurants. In home cooking, dried red peppers similar to Spanish ñora or mild chili flakes season stews and sausages, while moderate-heat varieties stand in for Spanish guindilla in marinades for grilled lamb and pork.

Escudella-style soups and bean dishes may include paprika and crushed dried chili for warmth. Modern restaurants, geared to ski tourists, use jalapeño- or Thai-style chilies in tapas, chili oils, and fusion plates featuring local trout or pork. Many households rely on imported Spanish hot sauces and dried flakes, using locally grown chilies mainly fresh in salsas, relishes, and pickled garnishes.