The Inca Berry is a compact Capsicum baccatum producing small, upright pods that ripen from green to red. Heat is moderate, with a crisp, citrus flavour typical of baccatum types. Originally from the Andean region, it thrives in cooler conditions and fruits well in longer seasons. Plants can reach 80–100 cm and are generous croppers. I find the Inca Berry works well fresh in salsas and lightly pickled, where its tangy edge comes through clearly.
Species: Capsicum baccatum
Origin: Andes, South America
Time to Fruit: 100–120 days
Culinary Uses: Salsas, pickling, drying




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