Chilli Rocoto Bolivian Hairy Seeds

Capsicum Pubescent

Native to the Andes region of South America, this chilli plant grows more like a big bush than other chilli plants. Each plant can yield large amounts of medium-round red chillies with thick-walled juicy flesh, a sweet aromatic taste, and a hot, lingering burn (Scoville heat units: 60,000 - 90,000). The striking purple flowers alone make them worth growing.

Number of seeds: 8

Open-pollinated chemical-free seeds. Grown and saved in Wexford, Ireland.

How to cook:To ensure the best germination, the temperature must be at least 18C. Fill small modular trays with peat-free seed compost. Plant in small pots filled with potting compost. Best grown in the ground or pots in the polytunnel or glasshouse from late May to avoid frosts.

Sow indoors: February to April

Plant out: May to June

Harvesting time: July to October

Check out our Grow & Cook section on our website for more growing tips.

How to cook:A little goes a long way with this chilli. You can dry and grind it and use it as a spice seasoning for meats, fish and vegetables. We like to make fruit jelly with it to serve with roast lamb or chicken.

Check out our Grow & Cook section on our website for more cooking ideas.