The Red Rocoto is a traditional Capsicum pubescens variety native to the Andes region of South America and one of the oldest domesticated chilli species still cultivated today. It produces thick-walled apple-shaped pods that ripen from green to bright red and is easily recognised by its distinctive black seeds and hairy foliage. Heat levels commonly range between 30,000 and 100,000 Scoville Heat Units, delivering a strong clean heat balanced by a crisp juicy texture and rich fruity flavour. The taste is fresh, slightly sweet, mildly smoky, and highly aromatic, making Rocotos very different from typical Capsicum chinense varieties. Due to their thick flesh and juicy texture, Red Rocotos are especially popular for stuffing, roasting, sauces, salsas, soups, and traditional South American dishes. They are also well known for tolerating cooler growing conditions better than many other chilli species. SHU:30,000 – 100,000 SHU Origin:Traditional Capsicum pubescens variety originating from the Andean regions of Peru and Bolivia where Rocoto chillies have been cultivated for centuries.
