Israel

Israel has a significant fresh-vegetable sector, including extensive Capsicum annuum and some C. chinense production in the Negev and coastal plains. Common hot types include long green “chili Israeli,” similar to serrano or Turkish sivri, small bird’s eye–type peppers, jalapeño, and export-oriented varieties like Shifka and hybrid hot banana peppers.

Growers supply local markets and export to Europe. In Israeli cuisine—shaped by Middle Eastern, North African, and Eastern European influences—chilies appear in zhug (a Yemenite green or red chili-coriander paste made with bird’s eye or serrano-like chilies), schug-based dressings, and harif (hot sauces) for falafel and shawarma.

Fresh hot peppers go into shakshuka, salads, and grilled meat marinades; pickled green chilies are standard with hummus and sabich. Some farmers also grow habanero and superhots for niche markets, supporting a vibrant craft-hot-sauce and chili-oil scene.