The rocoto is a native to Peru and dates back to pre-Inca times, its cultivation dates back to about 5,000 years ago finding traces of his presence in the Guitarrero Caves.
Growing areas are in the area of “jungle” where the mountain ends and begins the forest, in the eastern part of the Peruvian Andes.
Rocoto, which is basically the common name for chilies of the species capsicum pubescens. The name capsicum pubescens directly indicates an important property of the rocotos: the plants are pubescent – that is “hairy”. Like stinging nettles, tiny trichomes grow on shoots and leaves, but they do not burn on the hairy chilli, but only emit a very pungent scent when touched. A German name for this species is often “Baum Chili”. It comes from the fact that Rocotos in their homeland are often many years old and several meters high – almost like a real tree.
This apple shape juicy and delicious chilli is the flagship of Peru, it is consumed fresh, paste, dried and / or ground. Rocotos are perhaps the spicy dumplings par excellence. With their sharpness they play their true strength through their aroma and their shape or size.