Latvia

Latvia’s cool climate means hot-pepper cultivation is largely confined to greenhouses and home gardens. Gardeners and small growers raise jalapeño, cayenne, Hungarian wax, and bird’s eye chili, with occasional habanero and ornamental superhots, using seeds from European catalogs.

There are no known Latvian landrace chilies; production is for local fresh markets and personal use. Traditional Latvian cuisine historically used horseradish and black pepper rather than chilies, but contemporary dishes—stews, grilled meats, pizzas, and Asian-inspired stir-fries—now include fresh and dried chilies.

Jalapeños and cayennes are pickled and served with sausages and smoked fish, while dried chili flakes appear on pizzas and in pasta sauces. Increasing interest in Mexican, Georgian, and Asian food has spurred demand for jalapeño, bird’s eye chili, and Georgian-style ajika pastes made from imported or greenhouse-grown peppers.