Rocoto, called locoto in Bolivia, is an Andean chilli you can recognise at a glance: hairy leaves, purple flowers and – unique among cultivated chillies – black seeds. Its fleshy pods are the basis of Peru’s rocoto relleno.
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| Species | Capsicum pubescens Ruiz & Pav. |
|---|---|
| Heat | highly variable: NMSU lists 175,000 SHU; a Peruvian study (2026) measured a mean of 34,509 SHU (range 6,814–83,961) |
| Origin | the Andes, most likely the central-western Bolivian highlands; domesticated about 6,000 years ago |
| Identifying features | hairy stems and leaves, dark purple flowers with a white centre, black seeds (5.5–7 mm, the largest in the genus) |
| Fruit | fleshy, thick-walled, round to elongated; ripe red, orange, yellow or almost black |
| Flavour | earthy and vegetable-like, with a distinct cucumber note |
A mountain pepper with no known wild ancestor
Rocoto is grown in Bolivia and Peru at roughly 1,200–3,500 m. According to a 2024 study it most likely arose in the highlands of central-western Bolivia and was domesticated about 6,000 years ago in Bolivia and/or Peru. Remarkably, it is known only as a crop – no wild population has ever been confirmed. It is adapted to cool mountain conditions, which is why it has been introduced as a crop in Japan’s cool Nagano prefecture.
Why it does not cross with the others
C. pubescens forms its own lineage, related only to the wild C. cardenasii and C. eximium. Crosses with other species run into unilateral incompatibility: rocoto pistils stop the pollen tubes of other species. It is therefore reproductively isolated from the other cultivated chillies.
Names
In Bolivia, Argentina and Chile it is called locoto, from Aymara luqutu (“piquant”); in Peru and Ecuador it is rocoto, from Quechua rukutu (“very piquant pepper”). In Mexico it is known as chile manzano, perón or canario.
Heat and flavour
Figures vary widely: NMSU’s Chile Pepper Institute lists 175,000 SHU, while a 2026 Peruvian study measured a mean of 34,509 SHU with a range of 6,814–83,961 SHU. A 2011 German study described rocoto’s aroma as earthy and vegetable-like with a distinct cucumber note.
In the kitchen
Rocoto is eaten fresh, cooked or dried and powdered – in ceviche, picante de gallina or Bolivian pique macho. Most famous is rocoto relleno, which Andina calls the flagship dish of Arequipa’s cuisine: rocoto stuffed with minced meat and cheese, usually served as a starter.
Related
Ají amarillo · Habanero · History of chilli · Scoville scale
Sources
- Barboza G. E. et al. (2022). PhytoKeys 200: 1–423. doi:10.3897/phytokeys.200.71667
- Palombo N. E., Weiss-Schneeweiss H., Carrizo García C. (2024). Frontiers in Plant Science 15: 1353991. doi:10.3389/fpls.2024.1353991
- Onus A. N., Pickersgill B. (2004): Unilateral incompatibility in Capsicum (Solanaceae). Annals of Botany 94: 289–295. doi:10.1093/aob/mch139
- Salas-Zeta et al. (2026). Plants 15(2): 288. doi:10.3390/plants15020288
- Kollmannsberger H. et al. (2011). J Sci Food Agric 91(9): 1598–1611. doi:10.1002/jsfa.4354
- Matsushima K. et al. (2010). Horticultural Research (Japan) 9(2): 243–248. doi:10.2503/hrj.9.243
- NMSU Chile Pepper Institute: Heat
- Andina (8 Aug 2023): Arequipa cuisine