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Aji Oro Rocoto 10 seeds
€3.00
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Aji Oro Rocoto: The Golden Jewel of the Andes
The Ají Oro Rocoto is a pepper of the Capsicum pubescens species, native to the Andean region of South America (mainly Peru and Bolivia). It is known as one of the oldest domesticated peppers and the only one with black seeds. The name "Ají Oro" signifies it is the "gold" colored variety (yellow/orange).
Unique Species: Black Seeds and Cold Resistance
Botanical Characteristics: Ají Oro Rocoto stands out for having completely black seeds, pubescent leaves (covered in fuzz), and blue-violet flower petals. The plant is perennial and notably resistant to cold climates compared to other Capsicum species.
Heat Level (Hot): The heat is between medium-hot and extra-hot, with 50,000 to 100,000 Scoville Units (SHU). Its heat is typically described as a full-mouth heat.
Flavor and Usage
Flavor and Texture: The fruits have very thick walls, giving them a fleshy and juicy texture. The flavor is markedly fruity and fresh, with slightly herbaceous or sweet touches.
Traditional Culinary Use: Due to its thick pulp, this pepper is the star of the Peruvian dish Rocoto Relleno (stuffed and roasted). It is ideal for pastes, fresh salsas, and Andean salads.
Aji Oro Rocoto - SHU 80,000. Pack of 10 selected seeds, with identification sticker of species, origin and heat.
ororocoto
Specific References
- MPN
- ororocoto
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Aji Oro Rocoto: The Golden Jewel of the Andes
The Ají Oro Rocoto is a pepper of the Capsicum pubescens species, native to the Andean region of South America (mainly Peru and Bolivia). It is known as one of the oldest domesticated peppers and the only one with black seeds. The name "Ají Oro" signifies it is the "gold" colored variety (yellow/orange).
Unique Species: Black Seeds and Cold Resistance
Botanical Characteristics: Ají Oro Rocoto stands out for having completely black seeds, pubescent leaves (covered in fuzz), and blue-violet flower petals. The plant is perennial and notably resistant to cold climates compared to other Capsicum species.
Heat Level (Hot): The heat is between medium-hot and extra-hot, with 50,000 to 100,000 Scoville Units (SHU). Its heat is typically described as a full-mouth heat.
Flavor and Usage
Flavor and Texture: The fruits have very thick walls, giving them a fleshy and juicy texture. The flavor is markedly fruity and fresh, with slightly herbaceous or sweet touches.
Traditional Culinary Use: Due to its thick pulp, this pepper is the star of the Peruvian dish Rocoto Relleno (stuffed and roasted). It is ideal for pastes, fresh salsas, and Andean salads.