Niue

Niue has no formal pepper industry; hot peppers are grown in village and backyard gardens, interplanted with taro, bananas, and citrus. Growers typically use imported seed for bird’s eye chili, long green chilies similar to cayenne, and sometimes Thai or jalapeño types.

These chilies season fish (often raw or lightly cooked with coconut cream), noodle dishes, and rice, and are mixed with lime and soy or fish sauce as table condiments. Most bottled sauces—sriracha, generic “chili sauce,” or Pacific brands—are imported from New Zealand or Asia, and there is no known export of Niue-grown chilies. Local bird’s eye–style peppers provide bright, pungent heat that cuts through rich coconut and fried foods.