Aji Rocoto - 10 seeds
€3.00
No tax
Red Aji Rocoto: The "Fire Apple" of the Andes
The Red Rocoto (also known as Locoto or Chile Manzano in Mexico, for looking like an apple) is an ancestral Andean pepper (Capsicum pubescens). It is one of the few pepper species that tolerates colder temperatures and has been cultivated for thousands of years. It is indispensable in Peruvian and Bolivian cuisine, known for its unique black seeds and incredibly thick and fleshy pulp.
Strong Heat and Fruity, Zesty Flavor.
Heat Level (Hot): It has a hot heat, typically ranging between 80,000 and 100,000 Scoville Units (SHU). Although the heat is not instant, it builds as it is consumed, providing a satisfying and prolonged punch.
Characteristic and Juicy Flavor: The flavor is fruity, fresh, and slightly Sweet-Spicy (sweet-vinegary), with a distinct note of acidity. Its pulp is exceptionally thick and juicy, much like a bell pepper or an apple.
Black Seeds and Traditional Culinary Use.
Shape and Color: The fruits are round or pear-shaped, measuring 5 to 8 cm in diameter. They ripen to a deep and intense red. The most distinctive feature is its black seeds.
Plant Appearance: The plant is shrub-like and can live for many years (perennial). It is often referred to as a "pepper tree". The leaves and stems are slightly hairy.
Usage: Rocoto is typically used fresh due to its thick pulp. It is the classic choice for the Peruvian dish Rocoto Relleno (Stuffed Rocoto) and is sliced for ceviche and full-bodied Andean salsas.
Aji Rocoto - SHU 100,000. Pack of 10 selected seeds, with identification sticker of species, origin and heat.
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Red Aji Rocoto: The "Fire Apple" of the Andes
The Red Rocoto (also known as Locoto or Chile Manzano in Mexico, for looking like an apple) is an ancestral Andean pepper (Capsicum pubescens). It is one of the few pepper species that tolerates colder temperatures and has been cultivated for thousands of years. It is indispensable in Peruvian and Bolivian cuisine, known for its unique black seeds and incredibly thick and fleshy pulp.
Strong Heat and Fruity, Zesty Flavor.
Heat Level (Hot): It has a hot heat, typically ranging between 80,000 and 100,000 Scoville Units (SHU). Although the heat is not instant, it builds as it is consumed, providing a satisfying and prolonged punch.
Characteristic and Juicy Flavor: The flavor is fruity, fresh, and slightly Sweet-Spicy (sweet-vinegary), with a distinct note of acidity. Its pulp is exceptionally thick and juicy, much like a bell pepper or an apple.
Black Seeds and Traditional Culinary Use.
Shape and Color: The fruits are round or pear-shaped, measuring 5 to 8 cm in diameter. They ripen to a deep and intense red. The most distinctive feature is its black seeds.
Plant Appearance: The plant is shrub-like and can live for many years (perennial). It is often referred to as a "pepper tree". The leaves and stems are slightly hairy.
Usage: Rocoto is typically used fresh due to its thick pulp. It is the classic choice for the Peruvian dish Rocoto Relleno (Stuffed Rocoto) and is sliced for ceviche and full-bodied Andean salsas.