Tajikistan

Tajikistan’s warmer valleys support cultivation of Capsicum annuum—long red cayenne-like chilies, Hungarian-wax types, and mild-to-medium local “perets” similar to other Central Asian chilies. These are sold fresh and dried, used in laghman (noodle stew), shurpa (soup), and plov accompaniments.

Chilies are often dried and ground into paprika-style powders or pickled. There is limited export; Tajikistan both imports and exports small amounts regionally.

Flavour tends to be moderate, supporting cumin- and coriander-rich meat and rice dishes rather than overwhelming them.