Collection: Oceania

Oceania, led by Australia, produces roughly 4,000 metric tons of peppers annually, with a stable but relatively small industry focused on both hot and sweet peppers for domestic and regional use. Australia and New Zealand grow jalapeño, cayenne, and specialty Asian and Caribbean chilis, generally in open fields or greenhouse settings.

Local favorites include jalapeño and cayenne for salsas and sauces, and birds eye and Thai peppers for multicultural dishes. Imports, especially of dried and powdered varieties, come from Vietnam, India, and Southeast Asia to meet both consumer and foodservice needs.

Exports focus on value-added sauces and dried chili products headed to Pacific islands and established markets across Asia and the Americas. Climate events, logistics, and scale remain challenges, but the region’s gourmet and specialty markets are growing quickly in response to rising consumer demand for heat and bold flavours.