Collection: Poland

Poland’s cool climate means hot peppers are grown mainly in greenhouses and home gardens, though commercial horticulture also supplies supermarkets with mild-to-medium chilies. Popular varieties include jalapeño, cayenne, Hungarian wax, long red “papryczka chili,” and occasionally habanero and bird’s eye chili, all from European seed lines.

Most hot peppers are consumed domestically, fresh, pickled, or dried; exports are limited. Traditional Polish cuisine historically relied on black pepper and horseradish, but modern dishes—goulash variants, grilled meats, pizza, and Asian/Mexican-inspired foods—use chilies more often.

Pickled jalapeño- and cayenne-type peppers are common with sausages and kebabs, and chili pastes appear in street food. Poland also imports large amounts of dried chilies, paprika, and global hot sauces, so local chilies complement a diverse imported chili pantry.