Collection: Wales

In Wales, hot peppers are grown in polytunnels, greenhouses, and gardens, mirroring the broader UK chili scene. Common varieties include jalapeño, cayenne, Hungarian wax, bird’s eye, Scotch bonnet, habanero, and superhots like Naga, Reaper, and Trinidad Scorpion.

Small Welsh producers turn these into craft hot sauces, chutneys, and chili jams, sometimes using local fruit like apples and blackcurrants. Wales imports large amounts of fresh and dried chilies and sauces from abroad. In Welsh cuisine, chilies appear in curry-house dishes, tacos, burgers, and spicy versions of cawl (soup) and lamb dishes, rather than in older traditional fare.

Flavours span from mild jalapeño to intense superhot, with strong interest in fruity Scotch bonnet and naga heat.