Iraq

In Iraq, hot peppers are widely grown in the Tigris–Euphrates plain and other irrigated areas, mainly Capsicum annuum types like long green “fellah” chilies, small hot peppers similar to Turkish sivri and Aleppo-style chilies, and various red cayenne-like varieties. These are sold fresh, dried, or pickled. Iraqi cuisine uses green and red chilies in dishes such as masgouf (grilled river fish), kebabs, dolma, and qoozi (stuffed lamb), often alongside cumin and sumac.

Long green chilies are grilled whole, pickled, or sliced into salads with tomato and cucumber. Dried red chilies, akin to Aleppo or Urfa in heat and form, are ground into powders used in stews and bean dishes. Households frequently prepare torshi (pickled vegetables) that include hot peppers.

While not internationally marketed under distinct Iraqi cultivar names, these local annuum strains are central to Iraqi flavour, bridging mild bell peppers and more pungent small hot types.