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ROCOTO RED

This variety is very particular, difficult and extrovert in cultivation, growth and fruiting.
We assume no responsibility for a possible failure, but if you know how to tame it will give
you great satisfaction.


DIRECTORY

  1. ROCOTO RED

  2. PLANT

  3. SEEDS

  4. FARMING

  5. BENEFICIAL PROPERTIES

  6. HARVESTING AND USE

  7. OUR PRODCUTS


Rocoto Red is a very particular variety of chili pepper originating from Peru,
born from a genetic conformation and naturally found even at an altitude of 2500 meters.
Its genetic conformation maked it different and unique if compared to other species, as it is the only one resistant to low temperatures. However,
it has a hard time resisting the scorching heat; the plant survives anyways, but it does not produce chillies or, even worse, it produces chillies but before reaching maturity they fall from the plant for no reason, as a true and authentic execution. The second problem is the hot peppers' level of spiciness; if the plant does not find a perfect habitat it could bear fruit which could be not very spicy.

PLANT

SEEDS

One of the main details of this variety of chilli peppers are the seeds, which turn black when the fruit is fully ripe. Due to itas "unique DNA", the plant becomes very large, grows slowly but disproportionately and easily reaches 2 meters in height; in fact, frequent pruning is necessary to promote fruiting. It belongs to the Pubescens species, characterized by particularly colorful flowers of considerable size. A peculiarity: for those who like to cultivate chilli at home, bear in mind that this species does not hybridize with the others due to exchange of pollen. The shape and size of the chili pepper is very similar to that of a small apple. The inside of the chili pepper is characterized by black seeds, which create a chromatic contrast with great scenic impact. The fleshy consistency, very similar to a classic pepper, and a strong spiciness make it the ideal ingredient for succulent meals of different kind and for tasty spicy fruit sauces. 



FARMING


Even if the variety is resistant to cold, a small plant like this one has difficulties in growing, so we are going to favour the plant in order to find the ideal compromise to have the ripe fruit as soon as possible, large and of excellent quality. Generally the plants should be planted around March, when the night frosts go away; at that time you can buy vegetable plants ready to be buried, but if you want to do something better you could sprout the seeds at home in early February, keep the plants in the heat and as soon as the frosts pass you can inter the plants, much larger than those you are going to buy, with the advantage of having an already almost adult plant. It will bear more fruits than before. Like all chilli plants, fertilizers and organic fertilizers should never miss, as potassium, magnesium, zinc. The more the soil is rich in nutrients and drained the better it is for our plants, so buy good quality soils if you put the plants in the pots, never use old soil or at least remove some and add some new. Everything goes in favour of our plants and the final result! There are no particular precautions, water as much as necessary without exceeding, the variety is also resistant to pests so you don't have to worry about anything!

BENEFICIAL PROPERTIES

The chili pepper, in particular the capsaicin in it, which is the main element that gives the whole spiciness to the fruit, is rich in vitamins and minerals, and it is also used in the medical field to treat and heal disorders in a completely natural, rapid and effective way. Our ancestors had no pharmacies, there were no medicines, so they took care of themselves with what nature offered them, respecting it.

HARVESTING AND USE

Once the harvest time has arrived, take the peppers and use them as you prefer. We recommend filling the peppers with tuna and putting them in oil; they will give a great taste once eaten, which has nothing to do with the tasteless stuffed peppers bought at the supermarket! The variety is not suitable for drying, it is recommended to use fresh or with sauces and creams.

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