Bishy Barnabees Cottage Garden
Aji Largo Rocoto Red Chilli
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£2.99 - Regular price
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- Sale price
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£2.99
The Aji Largo Rocoto Red is a fascinating and rare variety from the Capsicum pubescens species, native to the Andean regions of South America, especially Peru and Bolivia. Unlike most common chillies, rocotos are cool-climate peppers known for their thick, juicy walls, black seeds, and striking floral traits. The Aji Largo Rocoto Red stands out for its elongated, cylindrical shape, fiery heat, and fruity, robust flavour — making it prized for fresh use, sauces, and traditional Andean dishes.
Rocotos thrive in cooler, high-altitude regions and can struggle in very hot, tropical climates — they’re one of the few chillies you can grow successfully in cooler zones. In temperate regions, rocotos can be overwintered indoors or in greenhouses. They become larger and more productive in their second and third years.
The Aji Largo Rocoto Red is a spectacular and rare rocoto variety, offering large, elongated red pods packed with juicy flesh, fruity flavour, and serious heat. A distinctive Capsicum pubescens with hairy foliage, violet flowers, and black seeds, it thrives in cooler climates, rewarding patient growers with abundant harvests.
| Quantity of Seeds | 10 seeds per packet |
| Origin | South America, specifically Peru |
| Genus | Capsicum Pubescens |
| Scoville Rating/Heat Level | Hot, typically around 30,000–100,000 Scoville Heat Units (SHU) — a sharp, biting heat that lingers. |
| Plant Size | Typically 100–200 cm (3–6.5 feet) tall. Upright, branching, shrubby perennial; in frost-free climates, rocotos can live for years. Distinctive hairy (pubescent) leaves, soft and slightly fuzzy to the touch. Beautiful purple to violet flowers with yellow anthers — another signature trait of rocotos. |
| Pod Size |
Long, cylindrical to slightly tapering pods, typically 6–12 cm (2.5–5 inches) long and 2–3 cm (¾–1¼ inches) wide — larger and longer than most rocotos. Ripens from green to a rich, glossy deep red. Thick, juicy walls, similar to a small bell pepper but with serious heat. Black seeds, characteristic of Capsicum pubescens. |
| Flavour | Fruity, crisp, and slightly sweet with a complex, robust undertone — excellent fresh or cooked. Ideal for stuffing (rocotos rellenos), fresh salsas, hot sauces, stews, and pickling. Also good for drying, though their thick walls require careful handling to prevent molding. |
| Growing Conditions |
Lightly scarify the seed coat by rubbing on sandpaper or nicking with a blade — rocoto seeds have a hard outer coat, and scarification improves germination. Start indoors 10–14 weeks before the last frost date. Sow seeds 0.5–1 cm (¼–½ inch) deep in a well-draining seed-starting mix. Ideal soil temperature: 20–25°C (68–77°F) — rocotos prefer cooler germination conditions than most chillies. Keep the soil moist but not waterlogged, using a humidity dome or plastic cover. Move seedlings to larger pots when they have 2–4 true leaves. Harden off outdoors over 10–14 days before planting. Full sun or partial shade — rocotos can handle more shade and cooler temperatures than other chilli species. Allow 60–90 cm (24–36 inches) between plants, as they can grow large and bushy. Keep the soil consistently moist; rocotos dislike drought. Use a balanced fertiliser during vegetative growth; switch to a high-potassium formula at flowering to boost fruit set. |
All plants are grown on our farm in Norfolk, UK and are grown in an open pollinated area.
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