About Capsicum pubescens Ruiz & Pav.
Like all other species in the genus Capsicum, Capsicum pubescens plants grow as shrubs, and sometimes grow as climbing plants. They grow relatively quickly into four-meter woody plants, and can live up to 15 years. As they age especially, this gives them an almost tree-like appearance. After their initial growth, the plant branches for the first time at a height of about 30 cm, and develops into a bushy shape with further growth. Additional shoots grow from the plant's leaf axils. Some varieties show purple discoloration on their branches, a trait also seen in other Capsicum species. The leaves have a petiole 5–12 mm long, and an ovate leaf blade 5–12 cm long and 2.5 to 4 cm wide, that tapers at the tip and has a wedge-shaped base. In addition to its relatively long lifespan, Capsicum pubescens differs from related species in many other characteristics. Capsicum pubescens is native to Bolivia, Peru and Ecuador, and has been present in the region since pre-Incan times. Traces of its presence have been found in Guitarrero Caves. Ancient Peruvians from the Paracas, Nazca, Moche, and Chimu cultures documented Capsicum pubescens through textiles, ceramics, and domestic remains. It is likely one of the oldest domesticated plants in the Americas, with domestication dating back to 6000 BC. It is believed to have evolved from other more primitive wild Capsicum species native to the same region. Among all domesticated pepper species, this species is the least widespread, and is genetically the most distant from all other domesticated peppers. It is reproductively isolated from other Capsicum species and forms its own distinct genetic lineage. In the early 1900s, Capsicum pubescens was introduced to Indonesia, where it is now grown alongside other Capsicum species. The introduction routes remain unclear, as the species is found across multiple Indonesian islands. A white-flowered mutant of Capsicum pubescens is widely distributed in West and Central Java, which distinguishes it from the typical purple-flowered plants of the species. Capsicum pubescens is rare outside Central America, and is grown primarily in Bolivia and Peru, its likely region of origin. It is commonly cultivated from Mexico to Peru, as well as in Indonesia. Plants are usually grown on a small scale in courtyards and family gardens, and only surplus produce reaches markets. Thanks to its cold tolerance, Capsicum pubescens grows at higher elevations than other Capsicum species, and cannot survive tropical lowland heat. However, it is not frost-tolerant, and requires a long growing season of around 9 months. These climate requirements are the main challenges for introducing the species to new locations. The fruits of Capsicum pubescens are a versatile ingredient in South American cuisine. Their flesh is thicker than that of other chilis, with a size and consistency closer to that of bell peppers. Their spiciness is comparable to other commonly known chilis, with measured values between 50,000 and 250,000 Scoville Heat Units. When preparing the fruit for fresh use, the seeds and the white membranes that hold most of the capsaicin, responsible for spiciness, are cut out. It is recommended to wear gloves when handling Capsicum pubescens. Boiling the fruit can reduce its spiciness. Prepared rocoto chilis are used in a wide range of dishes. Rocoto relleno is a popular dish from Arequipa, a city in the Peruvian Andes. Hollowed-out, boiled rocotos are filled with a mixture of ground beef, onions, garlic and spices, topped with a slice of cheese, then baked in an oven. The fruits are also added to many other dishes. Chili paste is made by mixing the chilis with oil, and chili cream is made by mixing rocoto chilis with fresh cheese. Aji de Huacatay is a green sauce that includes green rocoto chilis, and is typically served with potatoes. Rocotos are also commonly used in fresh salsas. Because of the fruit's thick flesh and high moisture content, sun-drying alone is less effective for Capsicum pubescens than for other Capsicum species. A closed drying tunnel can reduce the moisture content of 80 kilograms of fresh rocoto to produce 6.4 kilograms of dried rocoto.
