Collection: Mongolia

Mongolia’s harsh continental climate limits pepper production mostly to greenhouse and small-sheltered plots in the milder regions. Growers and gardeners raise hardy Capsicum annuum varieties such as jalapeño, cayenne, Hungarian wax, and long red Asian chilies for use in soups, stir-fries, and meat dishes influenced by Chinese and Korean cuisines.

Traditional Mongolian fare relied heavily on meat and dairy without much chili; however, urban diets now frequently include chilies in noodle dishes, dumplings, and hot pots. Bird’s eye and long red Chinese chilies are common imports and are also grown in greenhouses.

Kimchi and chili-paste dishes from Korean communities use local long red and green chilies as substitutes for Korean gochugaru. No Mongolian-specific chili cultivars or large processing sector are documented.