South America

South America is renowned for its agrobiodiversity in chili peppers, featuring iconic varieties such as Peru’s aji amarillo and rocoto, Brazil’s malagueta, and Bolivia’s locoto and aji charapita. Brazil leads in both black pepper and Capsicum export, sending 80,000 tons worth $252 million (2023) to Europe, North America, and beyond.

Peru is famous for exporting dried and processed aji peppers; Argentina and Colombia serve regional fresh and processed markets, including hot sauce and agro-industry. Varietal richness allows the region to supply everything from ultra-hot to mild and fruity peppers, supporting culinary traditions and international gourmet demand.

South American nations increasingly invest in high-yield cultivars, smart irrigation, and export logistics to diversify their market reach. Meanwhile, internal consumption is strong—fueled by regional cuisines—but exports focus on both household and industrial consumers, including processed powders, dried pods, and sauces.