Iceland

Iceland’s cold climate means hot peppers are cultivated mainly in geothermally heated greenhouses and indoor setups. Growers and hobbyists raise jalapeño, cayenne, Hungarian wax, and sometimes Thai bird’s eye or habanero using imported seed, but no distinct Icelandic chili cultivar is recognized.

Small commercial greenhouse operations supply supermarkets with mild-to-medium hot chilies, while specialty growers experiment with superhots in controlled conditions. Traditional Icelandic cuisine relied more on preservation than spice, but modern dishes increasingly incorporate chilies in fish soups, lamb stews, pizzas, and Asian-influenced meals.

 Jalapeños and cayennes are pickled, used on burgers and hot dogs, or added to creamy sauces for cod and salmon. Restaurants and food trucks use bird’s eye and habanero in fusion street food, while imported hot sauces provide additional heat. Peppers thus play a modest but growing role, anchored in standard international varieties.