Jordan

Jordanian farmers cultivate hot peppers in the Jordan Valley and irrigated areas, focusing on Capsicum annuum types such as long green chilies (similar to Turkish sivri and Aleppo-style), small hot peppers used for shatta, and various red cayenne-like varieties.

These chiles are consumed fresh, dried, or pickled, with some exports to Gulf markets. In Jordanian cuisine, chopped green chilies enliven mansaf accompaniments, grilled meats, and mezze; they are pickled whole as “filfil makbous” and served with falafel and shawarma.

Dried red chilies—akin to Aleppo or Urfa chilies—are crushed into shatta, a chili paste with garlic and olive oil, used as a condiment and marinade. Hot peppers also season lentil soup, mujadara, and tomato stews. While not branded globally by cultivar, these Jordanian long green and red chilies are integral to Levantine flavour profiles.