The Faroe Islands

The Faroe Islands, with their cool, maritime North Atlantic climate, have minimal open-field pepper production; hot peppers are grown mainly in greenhouses, window boxes, and conservatories. Home growers and a few small producers raise jalapeño, cayenne, and mild-to-medium hybrids suitable for short, cool summers, sometimes also experimenting with Thai or bird’s eye chilies indoors.

There is no distinct Faroese chili landrace or commercial pepper-processing sector. In local cuisine, which centers on fish, lamb, and fermented products, chilies are used sparingly in marinades and modern restaurant dishes, often to provide a spicy counterpoint to rich seafood or lamb.

Chefs incorporate chili oils and fresh sliced chilies into New Nordic–style plates, while home cooks add dried chili flakes or hot sauce to stews, pasta, and pizza. Imported chilies and sauces provide most of the island’s heat, with greenhouse-grown jalapeños and cayennes as a small supplement.