Bahrain

Bahrain’s hot, arid Gulf climate supports irrigated vegetable farming where chilies are one of many crops grown on small farms and peri-urban plots. Growers favor Indian and Pakistani-origin varieties such as green finger chilies, bird’s eye–type peppers, and mild-to-medium long annuum types sold both fresh and dried.

These reach local markets and food-service outlets. In Bahraini cuisine, chopped green chilies season machboos (spiced rice with meat or fish), saloona (tomato-based stew), and fish curries, often alongside black lime and baharat spice blends.

 Fresh hot peppers and pickled green chilies accompany grilled meats and shawarma-style sandwiches, reflecting regional Gulf tastes. Indian and Pakistani diaspora communities create strong demand for their own chili cultivars, using them in curries, lentil dishes, and chutneys. Some small processors produce chili pastes and bottled sauces for supermarkets, but the pepper sector remains modest and mostly oriented to domestic consumption.