Fiji

Fiji’s tropical climate supports abundant pepper cultivation, especially small hot chilies similar to Thai bird’s eye and Indian mirchi, as well as some habanero and Scotch bonnet introduced through regional trade.

Indian Fijian farmers grow green finger chilies and bird’s eye types used extensively in curries, chutneys, and pickles. Indigenous Fijian communities also use fresh hot peppers in coconut milk–based dishes like kokoda (ceviche-style fish in coconut cream), where chopped chilies add sharp heat.

Chili paste and sambal-like condiments, made from bird’s eye chilies, garlic, and oil, appear at table with rice, roti, and cassava. While there is limited branded hot-sauce export, local processors and market vendors sell fresh chili pastes and pickled chilies.

Generic bird’s eye–type chilies, Indian green chilies, and some Scotch bonnet or habanero now define the pepper landscape, reflecting Fiji’s mix of South Asian and Pacific culinary influences.