Collection: Uzbekistan

Uzbekistan grows a wide range of Capsicum annuum in fertile valleys—sweet bells, long red paprika-type, and moderately hot chilies similar to Turkish and Central Asian “perets.” Peppers are sold fresh, dried, and pickled; dried red chilies are ground into powders used in plov, lagman, shashlik marinades, and soups.

Hotter varieties are eaten fresh with bread and cheese or pickled. There is regional export of dried peppers and paprika, while imports of other spices and sauces diversify the market. Flavour-wise, Uzbek chilies tend toward moderate heat with sweet, rich paprika character, supporting cumin- and coriander-heavy meat dishes without dominating them.