Capsicum pubenscens
Resources > Food > Vegetables > Peppers > Capsicum pubenscens

Are you a Smart Kitchen™ Chef?

Try it FREE or take a TOUR to explore Smart Kitchen!
+ -


This Smart Kitchen Resource Page is dedicated to just listing out some of the Peppers that belong to the Capsicum species: Capsicum pubenscens, which is a purely cultivated form with hairy leaves and dark black seeds.

Smart Kitchen also has Resource pages dedicated to Capsicum baccatum, Capsicum chinense, Capsicum frutenscens and Capsicum annum where most of the Hot Peppers reside. If you are looking for Sweet Peppers follow the link to the Smart Kitchen’s Sweet Peppers Resource or just navigate to our General Peppers Resource to get the overview.

Capsicum pubescens: Capsicum pubescens Peppers are also called Rocoto Peppers.  Unlike the 4 other domesticated Capsicum species, Capsicum pubescens has no wild form.  It was first cultivated in Bolivia around 6000 years ago.  Today the Peppers are grown in mostly in Peru, Mexico and Central America and a few enthusiasts have been able to grow them in southern states in the US.  The plants are distinguished from other species by hairiness on the leaves and dark black seeds.  In Guatemala a Capsicum pubenscens pepper is called a “caballo” because it kicks you like a horse, or “siete caldos,” because it provides enough heat for “seven soups.”  Ripe Capsicum pubescens are vivid red, orange or yellow. 


Capsicum pubescens includes specific types of Rocoto Peppers such as Canario Peppers, Manzano Peppers and Peron Peppers.

Culinary Uses

Capsicum pubescens peppers have medium high heat (30,000 to 50,000 on the Scoville Scale) but to many taste as hot as habaneros.  They are thick-skinned and juicy and are often used in Salsas or Stuffed and Baked.