Estonia

Estonia’s cool northern climate means hot peppers are mostly greenhouse and hobby crops, with commercial vegetable producers focusing on sweet bell peppers and milder annuum types. Home gardeners grow cayenne, jalapeño,

Hungarian wax, and various ornamental and superhot varieties sourced from international seed companies, but there are no known Estonian landrace chilies. Industrial use of hot peppers is small; processors emphasize pickled sweet peppers, relishes, and ketchups with mild chili content. In domestic cooking, chilies are increasingly used in soups, stews, and marinades, influenced by global cuisines, while traditional Estonian dishes historically relied more on black pepper and mustard.

Pickled hot peppers and chili oils are becoming more common alongside smoked fish, sausages, and rye bread. Growing interest in Mexican, Asian, and Georgian food has pushed demand for jalapeño, bird’s eye, and adjika-style chili pastes, all made from imported or greenhouse-grown peppers.