Libya

Libya’s Mediterranean coastal zones and irrigated inland areas produce peppers mainly as mixed vegetable crops. Farmers grow sweet bells and hot Capsicum annuum varieties such as long green chilies, cayenne-type reds, and small hot peppers similar to North African harissa chilies.

In Libyan cuisine, crushed chilies go into hararat or harissa-like pastes made with garlic, cumin, and coriander; these season couscous, stews, and grilled meats. Ifelfel-style tomato-pepper salads, akin to Algerian hmiss, use roasted green and red peppers plus some hot chilies.

Pickled green chilies are often served with bread, olives, and cheeses. Dried red chilies are ground into powders used in spice blends for sausages and meat dishes. While Libya does not export branded chili cultivars, its local long red and green peppers, similar to Tunisian and Algerian types, are essential to Maghrebi spice profiles.