Collection: England

In England, commercial chili production has expanded under glass, with growers raising a wide spectrum of Capsicum annuum and chinense: jalapeño, cayenne, Hungarian wax, Scotch bonnet, habanero, bhut jolokia–type “Naga” peppers (popular in UK Bangladeshi communities), and numerous specialty cultivars.

The industry supports fresh sales, chili festivals, and a burgeoning craft-hot-sauce sector. In English cooking, chilies now appear far beyond traditional fare, driven by Indian, Caribbean, and Southeast Asian influences.

Scotch bonnet and Caribbean red peppers feature in jerk and curry houses; naga and bird’s eye chilies are used in vindaloos and phaal curries at Bangladeshi and Indian restaurants. Jalapeños and cayennes go into pub food, chili con carne, and pizza toppings.

Artisanal producers turn UK-grown Scotch bonnet, habanero, and naga into chutneys, fermented sauces, and chili jams, making these hot peppers increasingly visible in modern British cuisine and retail.