Capsicum baccatum

Description

The dominant culinary pepper of Peru and Bolivia. The ají amarillo (30 000–50 000 SHU) is considered the backbone of Peruvian cuisine, integral to ceviche, huancaína sauce, and causas. Characterized by distinctive floral, fruity notes alongside its heat. The species name 'baccatum' (berry-like) refers to the ornamental wild forms. Corolla petals have distinctive greenish-yellow spots.

C. baccatum var. pendulum (domesticated) and C. baccatum var. baccatum (wild) are the two main varieties. Distinguished from other domesticated species by its inability to cross-pollinate with C. annuum without embryo rescue — a partial reproductive barrier.

Phylogénie

Habitat & Distribution

Conservation