Tuvalu

Tuvalu has almost no formal agriculture beyond subsistence; hot peppers are grown in home and community gardens. Typical types include bird’s eye chili and long green chilies, with seed often sourced from Fiji or New Zealand. These peppers season fish, instant noodles, rice, and tinned meats, usually chopped with soy, vinegar, or lime as simple condiments. Processed sauces—sriracha, generic chili sauce—are imported.

There is no export of chilies, and local peppers mainly add straightforward heat to otherwise mild, coconut- and seafood-based meals.