Scotland

Scotland’s cool climate limits outdoor chili production, but polytunnels, greenhouses, and a growing specialty-farm sector support a wide range of Capsicum annuum and C. chinense, including jalapeño, cayenne, Hungarian wax, Scotch bonnet, habanero, and even superhots like bhut jolokia and Carolina Reaper.

Most hot peppers are sold locally fresh or processed into artisan hot sauces, chili jams, and smoked chili products. Scotland imports substantial quantities of dried chilies and sauces from around the world. In Scottish cuisine, chilies show up in curry-house culture (very strong in Scotland), fusion pub food, and modern twists on classics like haggis nachos or spicy seafood dishes. Locally grown chilies emphasize flavour-forward heat, especially fruity habaneros and smoky, dried cayenne or chipotle-style products.