Sri Lanka

Sri Lanka’s hot pepper agriculture is renowned for producing the intensely aromatic and flavourful Ceylon pepper, alongside chili varieties grown mostly in wet and intermediate agro-climatic zones across districts including Matale, Kandy, Kegalle, Kurunegala, and Badulla. Pepper vines are commonly intercropped with coconut and tea, benefiting from Sri Lanka’s diverse soils and monsoonal climate.

The country produces more than 24,000 tonnes of pepper each year, with a growing emphasis on high-yielding, disease-resistant hybrids and value-added processing for local and export markets. Though the black pepper industry is export-driven, with major destinations in South Asia, Europe, and the Middle East, Sri Lanka’s local markets also support unique chilis such as the “cobra chile” (a variety of ghost pepper) which are used in intensely hot curries and pickles.

Adaptation to climate challenges, research into sustainable production, and a focus on traceable, high-quality pepper varieties ensure that Sri Lanka remains a vital player in the spice world.