Description
Species: Hot, Mid Heat, Peruvian, Pubescens, Rare
Belonging to the Pubescens species, Rocoto Red chillies exhibit distinctive traits. Their stems and leaves are notably hairy, and they contain more Dihydrocapsaicin than capsaicin, resulting in a distinct burn. The flowers of this species flaunt mesmerizing blue/violet petals, while their black seeds add to their allure.
Taste Profile
Rocoto Red chillies offer a refreshing, juicy sensation with a hint of bean flavour. Their thick consistency enhances culinary experiences, making them ideal for various dishes.
Heat Level
Initially mild, Rocoto Red chillies gradually intensify, delivering a deep, all-encompassing burn that tantalises the taste buds. It is rated around 30,000 to 100,000 SHU on the Scoville scale.
Texture and Appearance
characterised by their thick-walled, 3 cm tall and 5 cm wide pods, Rocoto Red chillies transition from green to a vibrant red when fully ripe. Their firm texture and apple-like appearance make them stand out in the culinary world.
Size of Plant
These chilli plants exhibit impressive growth, reaching heights of up to four meters and boasting a lifespan of up to 15 years. With age, they develop a tree-like stature, adding a touch of elegance to any garden or farm.
Culinary Uses
Rocoto Red chillies lend themselves well to a variety of culinary applications. From salsas to hot sauces, their fresh and juicy flavour enhances dishes, providing a delightful kick of heat.
Growing and Care
Thriving in temperatures ranging from 4 to 21 degrees Celsius, Rocoto Red chillies are resilient to cold climates. Their robust nature makes them suitable for cultivation in diverse environments, provided they receive adequate care and attention.
Fun Facts
- Rocoto Red Peppers are unique in that they can tolerate cooler temperatures compared to other pepper varieties.
- In some regions, these peppers are known for their resistance to certain pests and diseases.
- They’re often used in traditional Peruvian dishes like rocoto relleno, a stuffed pepper specialty.
