Kuwait

Kuwait’s desert climate supports irrigated vegetable production in peri-urban farms, where chilies are one of many crops. Farmers grow Indian and Pakistani green finger chilies (similar to Jwala or Thai long), bird’s eye chili, and mild annuum types, along with imported jalapeño and hybrid hot peppers.

These supply local markets and a large South Asian and Arab population. In Kuwaiti cuisine, green chilies are used in machboos (spiced rice with meat), salona (stews), and fish dishes, often cooked whole with rice or sliced into sauces. Pickled green chilies are a common side with grilled meats, falafel, and shawarma.

South Asian communities use bird’s eye and Indian mirchi varieties in curries and chutneys. Commercial chili pastes and hot sauces, based on generic red chilies and bird’s eye, are widely sold, though there is no distinctive Kuwaiti-named cultivar.