this is a great chili pepper. Manzano BROWN Chile Pepper (Capsicum pubescens) is a species of the genus Capsicum (pepper) and is also know as Rocoto Chile AKA Chocolate Rocoto. They are indigenous to the cloud forests of Central and South America. Because of their evolution in cloud forests, they will grow and tolerate cool weather. (These are some of the only kind of chilies that grow in cool fog (like is present in the Bay Area of California.) The species name, pubescens, means hairy, which refers to the hairy leaves of this pepper. The peppers have black seeds. They are perennial and live for years. They are Muy Caliente! Delicious with thick walls; they are best suited for sauce but dry well also if you give constant firm dehydration to completely dry-then grind or crack for a wonderfully fruity, hot, savory flavour. They are excellent fresh or dried in stir-fry, eggs, stews and anything else that go well with fresh chilies. The beautiful chocolate brown color makes these chilies an excellent addition to your garden. They are extremely ornamental. They reach up to 5 feet tall if allowed to grow for several years in a light to no frost area. There are orange, red and yellow varieties plus baby red and yellow varieties as well. Also now available is the small Honey Badger rocoto.
Harvest from 2024. 
More info on our rocote manzano chilies: Rocoto is the South American term for the chillies from the Capsicum pubescens species, while “Manzano” means apple-shaped. “Pubescens” means “hairy” and comes from the fact that the leaves of the plants are hairy. The clearest differentiator to other species are the violet coloured, decorative flowers. It is worth overwintering Rocotos, as they can reach quite a high age. Because their stems lignify quickly, they are also referred to as “tree chillies”. The Rocoto plants can tolerate the cooler nights of the Central European climate. With good care and the right conditions, Rocotos  can live for 10-20 years or more.
The Rocoto Manzano fruits are thick-walled and juicy, and have a fantastic, fruity flavour which is reminiscent of apples. In South American countries they also have the nickname “Gringo killer” due to their spiciness. The Rocotos are excellent for making into salsas or for baking with various fillings. The most well-known recipe (Rocoto relleno - stuffed Rocotos) comes from Peru: Rocoto halves are pickled in milk overnight and then filled with mince, hard boiled and chopped eggs, and topped with cheese.

Care: The germination temperature is between 20 und 28°C (7 - 20 day germination period), therefore the use of a greenhouse and a heating mat is recommended. The plants need fresh, well-fertilised, permeable soil, and do not tolerate waterlogging. They should be planted in a sunny, protected place with at least 6 hours of sunlight - preferably more. Put the plants outside approx. 2 to 3 weeks after the last frost. As the plants have a long ripening time and are perennial, they could be cultivated in pots (if you are in a frosty area), so that the plants can be brought inside when the temperature falls below 10°C during the day. To overwinter after the harvest cut back by 20 cm and put them in a light place with a temperature of at least 15°C
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Thank you for trying our amazing MANZANO pepper seeds.