When people hear “chili,” they usually think of the fiery, tongue-burning spice used in cooking—or, in the case of bell peppers, the pungent flavor used for stir-fries—not something you can eat by the kilo like fruit.
However, recently on online marketplaces, the Sweet Palermo pepper (also called sweet horn pepper or fruit pepper) has suddenly become very popular. According to advertisements, this pepper is not as pungent as bell peppers, has a crisp texture, and a sweet, fruity flavor. As a result, it doesn’t require elaborate preparation and can be eaten raw, just like everyday fruit.
However, this type of chili is quite expensive. For example, mini Sweet Palermo peppers cost between 130,000–150,000 VND per kilogram—about twice the price of bell peppers. Larger Sweet Palermo peppers range from 180,000–250,000 VND per kilogram, depending on the color.
Sweet Palermo peppers are mostly grown in Lam Dong Province. This sweet pepper comes in four colors, with the chocolate-colored variety being the most expensive. Even at 250,000 VND per kilogram, chocolate peppers are hard to find due to limited supply.
These peppers can also be grilled, stir-fried, or used in salads, but housewives often buy them to eat raw, just like fruit. Some families even serve them as a dessert after meals.
Trung Doan chili is a specialty of the ethnic communities in Muong Te (Lai Chau). This chili is always in high demand. Despite its high price, traders have to be on standby daily just to secure supplies to sell in the lowland markets.
Ms. Thoi from Thu Lum, Muong Te, Lai Chau, shared with Phap Luat va Ban Doc that the Trung Doan chili got its name because it is extremely spicy. Locals joke that it would take an entire regiment of 1,500–3,000 soldiers to finish just one chili due to its intense heat. In addition, this chili has a distinctive aroma that people remember long after tasting it once.
Ms. Thoi explained that her village has a tradition of growing Trung Doan chili, but the quantity was very small, with each household only cultivating a few plants for personal use. In recent years, however, traders from the lowlands have been buying large quantities at good prices, prompting her family and other households in the area to expand cultivation.
Despite this, the yield of Trung Doan chili is relatively low. In good years, production reaches about 55–60 kg per sao (≈360 m²), while in years with poor weather, it drops to only 20–30 kg per sao. Prices usually range from 250,000–300,000 VND per kilogram, depending on the season.
Herbal-scented chili, even at 1 million VND/kg, remains in high demand
The “Gio” chili (also called rice chili) is popular among connoisseurs due to its moderate spiciness and unique herbal aroma, which sets it apart from many ordinary chili varieties. This chili is widely grown in Ha Giang, with a harvest season of about four months, peaking from June to August.
In the past, Gio chili grew naturally in the forests. In recent years, many households in Ha Giang have started cultivating it as a commercial crop, though production remains limited.
What makes this chili so expensive is that it thrives and produces good yields only in the Dong Van plateau. Each Gio chili is tiny—about the size of a chopstick tip—but far more aromatic than other chili varieties. It is quite spicy, yet unlike ordinary chilies, it doesn’t cause a burning sensation in the mouth.
Typically, chili tastes best and is spicier when fully ripe, but Gio chili is unique: it must be harvested while still green to preserve its mild spiciness, crisp texture, and sweet aroma.
Prices vary depending on the season, ranging from 380,000–500,000 VND per kilogram. Processed or canned Gio chili can fetch up to 1 million VND per kilogram in the late months of the year due to the end of the season and limited supply.
Besides being eaten fresh, locals also process Gio chili into products such as salt-roasted chili, chili pickled in vinegar, and chili preserved in fish sauce, all maintaining their original fragrant flavor and allowing for long-term storage to meet regular customer demand.
The world’s most expensive chili is also grown in Vietnam
Aji Charapita chili, known as the world’s most expensive spice, is rarely cultivated, making it extremely rare and valuable. According to Dan Viet, this chili is highly sought after by high-end restaurants and wealthy individuals in some parts of the world.
In certain countries, it is sold to premium restaurants for USD 25,000 per kilogram (over 590 million VND). At times, the price of Aji Charapita chili has even reached USD 35,000 per kilogram (more than 820 million VND).
This chili variety, originally from northern Peru, is tiny—about the size of a bean. It can be eaten raw or ground into a powder to be used as a spice. When eaten fresh, Aji Charapita has a fruity, vibrant flavor that adds a unique twist to salads or sauces.
In Vietnam, some people have successfully imported Aji Charapita seeds from Europe and grown them in their own gardens.
Mr. Cuong from Dak Nong imported this chili from Europe and successfully cultivated it in his garden. He sold his first batch of fresh chilies for 10 million VND per kilogram, while the dried chilies fetched 50 million VND per kilogram.
Vietnamese source: https://tienphong.vn/nhung-loai-ot-doc-la-gia-dat-do-van-duoc-lung-mua-o-viet-nam-post1543933.tpo