Tonga

In Tonga, hot peppers are grown in household and village gardens rather than in large commercial farms. Common types include bird’s eye chili and long green chilies similar to cayenne, often from imported seed. These peppers are chopped with lime, soy or fish sauce into simple relishes for grilled or boiled fish, taro, breadfruit, and noodles.

Most processed sauces and dried chilies are imported from New Zealand and Asia; there is no notable export of Tongan chilies. Local bird’s eye–type peppers bring bright, direct heat that cuts through rich coconut and fatty meats in everyday home cooking.