Collection: United Arab Emirates
The UAE has a small but growing greenhouse-chili sector producing Indian/Pakistani green finger chilies, jalapeños, and bird’s eye chili, but relies heavily on imports from India, Pakistan, Oman, and elsewhere for both fresh chilies and dried powders.
Green chilies go into Emirati machboos, saloona stews, and sauces, while South Asian communities drive high demand for long green mirchi and bird’s eye chili in curries and pickles. Restaurants also use Thai, Korean, and Mexican chilies for diverse cuisines. Exports of UAE-grown chilies are minor; re-export of imported chili products is more common.
Flavours run from grassy, fresh heat of green chilies to deep warmth from Indian red-chili powders in a very cosmopolitan food scene.
Sold out
Sold out
Sold out
Sold out
