Palau

In Palau, hot peppers are grown mainly in home and community gardens. Bird’s eye chili is most common, along with long green chilies similar to cayenne and occasional habanero introduced via regional trade. Peppers flavour fish dishes, coconut-based stews, and marinades for grilled seafood and meats.

A typical table condiment is a mix of chopped bird’s eye chilies with soy sauce, vinegar or lime, and onions, served with rice, taro, and breadfruit. There is no commercial chili export; most processed sauces are imported from Japan, the US, and Southeast Asia.

Local chilies provide quick, sharp heat that pairs well with Palauan and Japanese-influenced seafood-heavy cuisine.