Species: Peruvian, Pubescens, Rare, Upper Mid Heat

Belonging to the Pubescens species, this chilli plant features hairy stems and leaves, blue/violet flowers, and black seeds. Its unique characteristics include a high content of Dihydrocapsaicin, resulting in a deep, all-over burn.

Taste Profile

The Rocoto P360 offers a delightful combination of sweetness and juiciness, with a firm and thick consistency. Its flavour profile is complemented by a distinct apple-like taste, making it a versatile ingredient in various culinary dishes.

Heat Level

With an upper mid-heat level, this chilli variety delivers a robust burn that permeates throughout the palate. It is renowned as one of the hottest among Pubescens varieties, providing a satisfyingly spicy experience. It is rated around 100,000 to 200,000 SHU on the Scoville scale.

Texture and Appearance

characterised by huge, thick-walled pods weighing between 62-137 grams, the Rocoto P360 exhibits a striking appearance. Starting off as green and maturing into a warm yellow colour, these pods resemble miniature apples both in look and texture.

Size of Plant

Rumoured to grow up to four meters in height, the Rocoto P360 presents an almost tree-like appearance. Its longevity is noteworthy, with reports suggesting it can live up to 15 years, making it an excellent choice for avid chilli producers.

Culinary Uses

Ideal for various culinary applications, this chilli variety adds a unique flavour and heat to dishes. Whether used fresh, dried, or in sauces, the Rocoto P360 enhances the taste profile with its sweet, yet spicy attributes.

Growing and Care

Thriving in temperatures ranging from 4-21 degrees Celsius, the Rocoto P360 is more resistant to cold than other chilli species. Growing and caring for this plant involves providing adequate sunlight, well-drained soil, and regular watering to ensure optimal growth and fruit production.

Fun Facts

• Rocoto peppers are known for their resistance to cold weather, thriving in cooler temperatures uncommon for most chilli varieties.
• This pepper is often used in traditional Peruvian dishes, especially in the famous “rocoto relleno,” a stuffed pepper dish.

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