Eritrea

Eritrea shares chili traditions with neighboring Ethiopia, cultivating Capsicum annuum and frutescens types used to make berbere spice and various chili pastes. Farmers grow long red chilies akin to Ethiopian berbere peppers, drying them in the sun and grinding them into powders and pastes.

These chilies are the backbone of tsebhi (spicy stews), zigni, and shiro, where berbere—blended chili with garlic, ginger, and warm spices—provides signature heat and colour. Fresh green chilies are chopped into salads and relishes served with injera. Awaze, a chili paste made from berbere, water, and sometimes tej (honey wine), is a common condiment with grilled meats.

While export is limited, local berbere-type chilies are crucial to Eritrean food culture and livelihoods, with women often managing drying and spice-blend preparation for market.