Collection: Macau

In Macau, hot peppers are grown mostly in small urban gardens or peri-urban plots rather than as a major crop. Common types include Chinese long red chilies (similar to chaotian jiao/facing-heaven), green finger chilies, bird’s eye chili via Southeast Asian influence, and imported jalapeño and habanero for Western and fusion restaurants.

Local Cantonese-Macanese dishes use long red and green chilies in stir-fries, claypot dishes, and chili–soy dipping sauces for seafood and dim sum. Portuguese heritage adds piri-piri–style sauces—often based on bird’s eye or small red chilies—to grilled chicken and seafood. Some small producers make chili oils and pastes using Chinese long red chilies and bird’s eye, selling them in markets and eateries.

There is no documented Macanese landrace; instead, Macau is a crossroads for Chinese, Portuguese, and Southeast Asian chili varieties.