The Aji Oro Rocoto is a yellow rocoto chilli with thick walled, apple shaped pods and a clean, rounded heat. This Capsicum pubescens carries the characteristic rocoto flavour, fresh and sweet, with a steady warmth that builds without overwhelming. Heat typically sits between 30,000 and 100,000 SHU. Pods ripen from green to a rich golden yellow and are well suited to stuffing, fresh salsas and cooked sauces where body matters. Originating in the Andean regions of Peru and Bolivia, plants take longer to mature than most chillies but reward patience with heavy, late harvests. I find Rocotos cope well with cooler UK summers and perform best in large pots or greenhouse beds. These are often the last plants still alive when the winter cold pushes in.
Species: Capsicum pubescens
Scoville (SHU): 30,000–100,000
Origin: Peru, Bolivia
Time to Fruit: 120–150 days
Culinary Uses: Stuffing, fresh salsas, cooked sauces



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