Collection: Liechtenstein

Liechtenstein’s tiny alpine territory has limited agricultural land; hot peppers are grown mainly in home gardens and small greenhouses, often as part of mixed vegetable plots. Residents use standard European cultivars such as jalapeño, cayenne, Hungarian wax, and bird’s eye, plus ornamental and mild chili types from Swiss and Austrian seed suppliers.

There is no local chili industry or recognized Liechtenstein-specific variety. In everyday cooking, chilies appear in pasta sauces, grilled meat marinades, and Central European dishes influenced by Italian and Swiss cuisines. Jalapeños and cayennes may be pickled and served with sausages or raclette-style melted cheese.

Restaurants rely heavily on imported chilies and hot sauces. Hot peppers therefore play only a minor role, with generic annuum and bird’s eye types providing heat in otherwise Central European dishes.