Morocco

Morocco is a major pepper exporter, sending large volumes of Capsicum annuum to Europe, especially Spain and other EU states. Commercial farms and greenhouses in regions like Souss-Massa focus on sweet bell peppers and long red and green chilies, while also expanding into hotter types for a global chili market.

Domestically, hot red Moroccan chilies (felfla harra) and similar long reds are dried and ground for use in harissa-like pastes, merguez sausage, tagines, and lentil or bean stews. Fresh green chilies are chopped into tomato salads and relishes. While imports of peppers are limited due to strong local production, Morocco buys some processed sauces and specialty chilies.

Flavour-wise, Moroccan hot peppers lean medium to hot, often sun-dried and slightly smoky, providing the backbone for harissa and other spice blends that make the country’s couscous and slow-cooked dishes so aromatic.