Rocoto Cristobal Columbo – a historic chilli with power and elegance
What makes Rocoto Cristobal Columbo special
Rocoto Cristobal Columbo is a traditional South American chilli with big flavour, characteristic black seeds and a clear heat. It belongs to the pubescens family and is both beautiful and flavourful.
Background and name
The variety’s name alludes to the explorer Christopher Columbus (Cristóbal Colón in Spanish) and recalls the earliest chilli voyages to Europe. It is one of the classic rocoto varieties from the Andes.
Appearance and growth habit
The plants grow sturdy and tall – often 150 cm or more. The pods are round to slightly heart-shaped, with thick walls, purple flowers and black seeds. Ripens from green to Orange.
Estimated Scoville heat
Approx. 30,000 – 60,000 SHU
Flavour and uses
The flavour is rich, fruity and with a depth that develops well in cooking. Rocoto Cristobal Columbo is especially popular in meat stews and stuffings.
If you want an in-stock orange pubescens with the same thick-walled character, Orange Locoto is a natural alternative.
Ways to use Rocoto Cristobal Columbo
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Stuff with cheese and grill
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Create classic Peruvian dishes
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Make a smoky sauce from roasted pods
How to grow Rocoto Cristobal Columbo
Rocoto Cristobal Columbo belongs to Capsicum pubescens. Sow your chilli seeds between December and February. The long growing season calls for an early start, and it does well in somewhat cooler temperatures too. Support may be needed.
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.
