Giant Rocoto – a big chilli with meaty pods and black-seeded charm
What makes Giant Rocoto special
Giant Rocoto is one of the largest and most impressive chilli varieties of the species Capsicum pubescens. With its thick-walled, meaty pods and black seeds it is both unusual and incredibly useful – especially for anyone who likes chillies with weight and flavour.
Background and name
Rocoto varieties originally come from the Andes, where they have been grown for thousands of years. Giant Rocoto is a selection bred for large pod size and rich yield – especially popular in Peru and Bolivia.
Appearance and growth habit
The plants grow large – often over 150 cm tall – and have fuzzy leaves, which is typical of the species. The pods are round to apple-shaped and can weigh up to 100 grams. They ripen from green to red or orange.
Estimated Scoville heat
Approx. 30,000 – 50,000 SHU, but can vary a lot
Flavour and uses
Very fruity and aromatic with a clear heat. The thick-walled texture is like a sweet pepper, which makes it perfect for stuffing or using fresh in cooking.
Ways to use Giant Rocoto
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Fill with cheese and gratinate
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Slice into burgers or stews
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Freeze whole for later use
How to grow Giant Rocoto
Giant Rocoto belongs to Capsicum pubescens. Sow your chilli seeds between December and February – it is slow to start. Needs a cooler climate than other species, but plenty of light.
A chilli that impresses – big, flavourful and full of history.
The price is for 6 chilli seeds
Sow in moist seed compost and keep warm, at about 25–30°C for best germination. The compost should be moist but not wet. A propagator helps to keep the air humid. Once the seedlings have grown a little and developed their second pair of leaves, you can lower the temperature to about 20°C and take them out of the propagator. They do well on a sunny windowsill, in a greenhouse and outdoors in summer. For best results, soak the seeds in Growhelper for 12–24 hours before sowing
