Collection: Uruguay

Uruguay’s cool temperate climate supports Capsicum annuum production mainly for sweet peppers and mild chiles; hot pepper cultivation is modest but growing. Farmers and gardeners raise jalapeño, long red chilies similar to cayenne, ají-type peppers, and some habanero, mostly for domestic markets.

Traditional Uruguayan cuisine focuses on beef, pasta, and grilled meats with little chili, but contemporary cooking and immigrant influences bring chilies into chimichurri variants, empanadas, pizzas, and stews. Most hot sauces and dried chilies are imported from Argentina, Mexico, and the U.S., while local peppers offer gentle to moderate heat rather than extreme spice.

Exports of chilies are minor; flavour emphasis remains on mild warmth and paprika-style notes.