Palestine

In Palestinian territories, farmers grow a range of Capsicum annuum, including sweet bells, long green chilies (filfil har), small hot red chilies used for shatta, and varieties akin to Aleppo pepper. Production in the Jordan Valley and other irrigated areas supplies local markets and some export to regional neighbors. Long green chilies are eaten fresh, grilled, or pickled and served with hummus, falafel, and grilled meats.

Dried red chilies are crushed into shatta, a chili-garlic paste with olive oil and lemon, used as a condiment and marinade. Imports of chili powder and sauces supplement local chilies.

The flavours of Palestinian chilies are generally medium-hot, earthy, and bright, deeply integrated into mezze, stews, and street foods like musakhan and shawarma-style wraps.