Oman

Oman grows chilies in oasis farms and irrigated coastal plots, mainly Indian-origin green finger chilies, bird’s eye types, and medium-hot red annuum similar to cayenne. Chili farming is modest compared to dates and other staples, and Oman also imports chilies and chili powders from India and Pakistan.

Omani cuisine is generally aromatic rather than fiery, but chilies play a supporting role in dishes like shuwa and kabuli/machboos through chili powders and occasional fresh chilies in spice mixes. Green chilies are chopped into sauces served with mishkak (meat skewers) and fried fish, while Indian and Pakistani communities use bird’s eye and finger chilies more heavily in curries.

Overall, Omani chili flavour is moderate, woven into complex spice blends rather than dominating dishes.