Moldova

Moldova’s fertile soils and continental climate support wide pepper cultivation, mainly Capsicum annuum: sweet bell peppers, gogoșar-type, and hot varieties like long red cayenne-style chilies, Hungarian wax, and Balkan fefferoni-type peppers. Farmers supply fresh markets, canneries, and pickle producers.

Hot peppers (ardei iute) are grilled, pickled whole, or chopped into zacuscă-like spreads and adjika-style chili pastes shared with neighboring Ukraine and Romania. They accompany mamaliga (polenta), grilled meats, and soups. Red hot chilies are dried and ground into paprika-like powders, while green fefferoni-style chilies are brined. Some households grow very hot imported habanero or Thai chilies, but local cuisine leans on medium-heat long reds and greens.

No globally recognized Moldovan chili cultivar is marketed, yet local hot annuum types underpin many preserved and fresh condiments.