Porophyllum ruderale (Quilquiña)

Quirquiña or Quilquiña (aka Bolivian coriander) is a Bolivian herb frequently used in salsas and salads. It is very aromatic (similar to cilantro) and only used fresh. It is essential for an authentic salsa picante (llauja).


Capsicum cardenasii (Ulupica)

The Ulupica grows wild in Bolivia and Peru and is thought to be the origin progenitor of all Capsicums. The Ulupica is closely related to the Rocoto but grows to only a fraction of size. Like the Rocoto, the Ulupica has purple flowers but only a slightly pubescent.

Each pepper has between 3 and 5 . . . → Read More: Capsicum cardenasii (Ulupica)


Rocopica (Rocoto & Ulupica cross)

[Show as slideshow] Rocoto (c.pubescens) crosses with Ulupica (c. cardenasii)? Eight very small (1.5-2mm) yellow seeds were extracted from a 4.5mm pod. In March, I planted 6 of the seeds and 2 germinated. The two plants grew beautifully through 2000 and produced a bounty of pods.

The pods are round like ulupica pods but . . . → Read More: Rocopica (Rocoto & Ulupica cross)


Capsicum baccatum (Aji Amarillo)

Another of my favorite peppers. This pepper is usually dried & powdered. The powder is used in a variety of Bolivian and Peruvian dishes.

I use as much fresh as I can. I also sometimes BBQ one or two to give them a nice smoky flavor and then chop and use wherever heat is required.

. . . → Read More: Capsicum baccatum (Aji Amarillo)


Capsicum pubescens

The Rocoto (or Locoto as it is known in Bolivia) is my absolute favorite pepper. It has the perfect flavor and heat combined with a juicy meaty texture. It tends to have a nice lingering heat that takes a few seconds to register.

Although usually enjoyed fresh, there are many options for preserving this tasty . . . → Read More: Capsicum pubescens


The Rocoto

The rocoto is one amazing pepper. It has thick walls, like a bell pepper, but very hot. It has been cultivated in Bolivia and Peru for thousands of years.

Rocoto (aka Locoto in Bolivia) is Capsicum pubescens (hairy pepper). Locoto is among the oldest of domesticated peppers, up to as much as 5000 years . . . → Read More: The Rocoto


New site…

Ahhh… the fresh smell of an updated site based on WordPress. I still love Joomla but thought I would give the site a new start. Still migrating content and functionality from the old site but hopefully most everything will be here.

Exception is probably going to be the forum. Will try and convert posts but . . . → Read More: New site…