Luxembourg

Luxembourg’s small size and temperate climate support greenhouse and field vegetable growing, including peppers. Hot peppers are mainly jalapeño, cayenne, Hungarian wax, bird’s eye chili, and some habanero or Scotch bonnet, all from broader EU seed and supply chains.

There are no documented Luxembourg-specific cultivars. In cuisine, chilies reflect the country’s multicultural population: jalapeños and cayenne-type chilies appear in Tex-Mex dishes, pizzas, and pasta; bird’s eye chilies and long green Asian chilies are used in Asian restaurants; and North African and Portuguese communities cook with peri-peri–style and piri-piri chilies.

Traditional Luxembourgish dishes rarely used chilies historically, but contemporary cooking incorporates them into stews, grilled meats, and sauces. Artisanal producers sometimes make chili chutneys and hot sauces featuring local jalapeño or habanero crops, but most chili-based products are imported, and peppers remain a small yet growing niche within the national food system