Turkmenistan

Turkmenistan’s hot, dry climate supports Capsicum annuum cultivation in oases and irrigated valleys. Farmers grow long red chilies similar to cayenne, mild-to-medium paprika-type peppers, and Central Asian green chilies used fresh and dried. These peppers are sold in bazaars and used in shashlik marinades, lagman-style noodle dishes, and stews with lamb and vegetables.

Dried red chilies are ground into powders or flakes that resemble Turkish and Uzbek chilies in flavour. There is some regional trade, but no major global chili export industry; imports of other spices and sauces supplement local varieties. The heat level tends to be moderate, emphasizing warmth and mild smokiness over extreme burn.