Timor-Leste

In Timor‑Leste, hot peppers (ai-manas) are staple garden crops, primarily bird’s eye chili and long green/red annuum chilies. They are eaten fresh in fiery relishes with lime and salt, and in stews and sautéed vegetable dishes, especially with leafy greens and fish.

Production is largely for subsistence and local markets; imports provide extra sauces and dried chilies. Timorese chilies are used generously, delivering piercing heat that is central to local flavour, especially in chili-lime “sambal-like” condiments.