Greenland

Greenland’s Arctic climate precludes outdoor pepper cultivation; hot peppers are confined to greenhouses, indoor grow rooms, and windowsills. Enthusiasts and a few experimental farms grow compact jalapeño, cayenne, and mild-to-medium hybrid chilies, as well as ornamental and occasionally habanero plants, using imported seed from Denmark and elsewhere.

There is no commercial chili industry, and most Capsicum grown is for personal consumption. In Greenlandic cuisine, which centers on fish, seal, and game, chilies are used sparingly. Home cooks and restaurants add dried chili flakes or fresh jalapeño/cayenne to fish soups, baked fish, and reindeer dishes, reflecting global influences. Imported bottled hot sauces, typically based on jalapeño, tabasco-type, or habanero, are common table condiments in larger towns.

No native Greenlandic pepper cultivars are documented; all are standard international varieties adapted to controlled environments.