Austria

Austria’s cooler climate favors glasshouse and field production of Capsicum annuum, most famously in the Burgenland and Styria regions, where paprika- and pepper-growing has long traditions. While much acreage is in sweet bell and frying types, Austrians also cultivate hot paprika strains similar to Hungarian peppers, plus generic cayenne- and jalapeño-type chiles for fresh use.

These feed both fresh markets and a robust processing segment for pickled peppers, lecsó-style jarred mixes, and paprika powders. In the kitchen, hot and mild peppers star in goulash, lecsó (pepper–tomato–onion stew), and sausage-making, where ground chili and hot paprika season cured meats. Pickled hot peppers accompany schnitzel, sausages, and open-faced sandwiches.

In Styria, chiles join pumpkin seed oil in salad dressings and marinades, while contemporary Viennese restaurants fold fresh and dried chilies into fusion dishes, chili oils, and modern takes on pasta or roasted meats.