Seeds Chili "Baumchili Rocoto" (Capsicum pubescens)

Baumchili Rocoto / 10 seeds

(Capsicum pubescens)

General: Chilies are hot, ranging from mildly hot to fiery. The plants are very decorative and well-suited to pot or container cultivation. They thrive in warm temperatures, making them ideal for indoor/greenhouse cultivation. Plants should not be placed outside until the end of April, as peppers and pepperoni hardly grow below 15°C.

Variety description: The 'Rocoto' chili variety, native to the mountains of South America, grows to about 1 m tall and forms a rapidly woody stem. The plant, which resembles a small tree, develops dark green, slightly hairy foliage. The many beautiful blossoms are purple. The flesh of the rather round, tomato-like fruits is surprisingly thick. The flavor is unlike that of other chilies; although hot, it still has a sweet, fruity, and sour aroma. In Peru, these rare pods are boiled, stuffed, and baked with cheese. However, they can also be dried. Due to their thick flesh, this process takes a little longer. The spiciness level is 6-8.

Cultivation: Before sowing, moisten the soil, scatter the seeds on top, cover them thinly, and press them down lightly. At 20°C, the seeds germinate after 7-20 days. You can also simply press the seeds onto the soil, as they are light germinators. After 2-3 weeks, the young plants can be pricked out, and from May onwards, they can be planted outdoors.

Care: Significant temperature differences are necessary for abundant fruit set. Day and night temperatures should be 7-8°C. Apply suitable fertilizer to the young plants as early as the beginning of May. Special tomato and pepper fertilizer has a long-lasting effect and can be easily worked into the soil. The location should be bright to sunny and warm. Water liberally. Due to its origins, this variety is not as sensitive to cold, and the plants can be overwintered in cool conditions – this way, the yield increases year after year.