Ireland

In Ireland, hot peppers are mostly grown under glass or in polytunnels by small producers and gardeners, using standard cultivars like jalapeño, cayenne, Hungarian wax, bird’s eye chili, habanero, and Scotch bonnet from UK/EU seed houses.

Commercial greenhouse growers supply supermarkets with mild-to-medium chilies, while craft growers experiment with superhots such as bhut jolokia and Carolina Reaper for the hot-sauce scene. Irish cuisine historically favored black pepper and mustard, but modern cooking incorporates chilies into stews, burgers, tacos, and Asian- and Mexican-inspired dishes.

Jalapeños and cayennes appear on pizzas and in chili con carne, while Scotch bonnet and habanero feature in Caribbean and African restaurants. Artisanal producers turn Irish-grown jalapeño, habanero, and ghost-type peppers into fermented sauces, relishes, and jams, selling at farmers’ markets and online, though the overall industry is modest.