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Rocoto Chili

Scientific name: Capsicum pubescens

Is a species of herbaceous plant, including its fruit, of the genus Capsicum (family Solanaceae) used as a spicy condiment in Latin American cuisine, especially Ecuadorian,Bolivian and Peruvian cuisine. It is known as rocoto (in Ecuador, Peru and Chile), locoto (in Bolivia and Argentina); observed difference due to the number of Asian immigrants from Peru -quantum rukutu or Aymara luqutu-, pepper (name used for different classes of Capsicum pubescens and Capsicum annuum in Argentina and Spain), wax chile, apple tree (in Mexico) , morrongo or perón.
The color of the fruit can vary from red, you can not green orange or yellow. It is marketed in its natural state in the Mexican, Argentine, Chilean, Bolivian, Ecuadorian and Peruvian markets, as well as in pulp and powder.
It is a relatively spicy fruit (capsaicin is the substance that gives it the spicy): its range on the Scoville scale is between 100 000 SHU to 200 000 SHU.

The rocoto or locoto is an important part of the Ecuadorian, Peruvian and Bolivian gastronomy.


Rocoto grows organically in the amazon rainforest of Ecuador and is one of our ingredients available as amazon condiments.