Collection: Monaco

Monaco’s tiny area means almost all hot peppers are imported, with minimal balcony or rooftop growing. Home gardeners may cultivate jalapeño, cayenne, and ornamental chilies, while restaurants source a wide variety of peppers—piment d’Espelette, Thai bird’s eye, jalapeño, habanero, and others—from France and beyond.

In Monégasque and Mediterranean cuisine, mild-to-medium chilies similar to Italian peperoncino and French piment d’Espelette season seafood, pasta, and vegetable dishes. Fine-dining and fusion restaurants use bird’s eye and habanero types in Asian and Latin American plates.

There are no known Monégasque chili landraces or industry; peppers are part of a high-end import-driven food ecosystem.