The peppers they use.
Rocoto Peppers (Capsicum Pubescens)
Origin story
The rocoto is a native to Peru and dates back to pre-Inca times, its cultivation dates back to about 5,000 years ago finding traces of his presence in the Guitarrero Caves.
Its original name in Quechua is rukutu luqutu. Their presence is documented by ancient Peruvians of the Paracas, Nazca, Moche and Chimu culture through textiles, ceramics and domestic remains. This chili is the flagship of Peru, it is consumed fresh, paste, dried and / or ground. It is a spicy fruit; the degree of spiciness can be controlled by removing the veins where the seed is the spicy part of this plant. In the south, it is eaten filled with meat after removing its veins.
Growing areas are in the area of “jungle” where the mountain ends and begins the forest, in the eastern part of the Peruvian Andes, among which stands out the Oxapampa-Pasco production , consider as the best rocoto. Other producer departments are Huanuco, Arequipa and Junin.
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