Lithuania

Lithuania’s temperate climate restricts hot-pepper production largely to greenhouses and home gardens. Common varieties include jalapeño, cayenne, Hungarian wax, bird’s eye chili, and various European hybrid chilies, with some enthusiasts growing habanero and superhots under cover.

There are no known Lithuanian landrace chilies; industry focuses on sweet peppers and mild paprika. Traditional Lithuanian cuisine historically relied more on horseradish, mustard, and black pepper, but modern trends integrate chilies into soups, stews, grilled meats, and pickles. Home cooks pickle jalapeños and cayenne-type peppers, serve chili relishes with sausages and smoked fish, and add crushed chili flakes to potato dishes and pizzas.

Interest in Georgian, Mexican, and Asian cuisines has boosted demand for hotter varieties like bird’s eye, habanero, and Georgian-style ajika made from imported or greenhouse-grown chilies.