Qatar

Qatar’s desert climate and reliance on imports shape its chili landscape. Greenhouse and hydroponic farms cultivate Indian/Pakistani finger chilies, long green annuum, and some jalapeño and bird’s eye chili for local markets. However, the majority of chilies and chili products are imported from India, Pakistan, Iran, and other Gulf states.

In Qatari and broader Gulf cuisine, green chilies are used in machboos (spiced rice with meat or fish), saloona (stews), and chutney-like relishes, while South Asian communities cook extensively with bird’s eye and long green mirchi in curries and pickles.

There is no major chili export sector. Flavours range from mild green chilies providing aroma and a gentle kick to intense heat in diaspora cooking, with dried red chili powders forming part of standard spice blends.