Rocoto red

Originating from the mountains of South America, Rocoto is a true rarity among chilli varieties. Its fast lignifying stem has earned it the nickname "tree chilli." The approximately one-metre-tall plants bear dark green, slightly hairy leaves, and numerous attractive purple flowers. When the hot pods are cut open, one is surprised by their thick flesh and black-brown seeds. The tangy-sweet, fruity aroma with mild heat is typical of the variety and unlike any other chilli. Rocoto requires a pronounced day (15°C)–night (8°C) temperature difference for abundant fruit set and is less sensitive to cold due to its origin. It is recommended to overwinter the plants in a cool place to increase yield year after year. In Peru, the extraordinary pods are traditionally cooked, stuffed, and baked with cheese. The characteristic aroma is also popular dried, although drying the thick flesh, sliced thinly, takes longer than with thinner-walled varieties. Heat level: 3–4.