Capsicum frutescens baccatum, commonly known as baccatum peppers, is a species of flowering plants in the nightshade family Solanaceae. It is one of the five domesticated pepper species and is native to South America, particularly the Andean region. The plant is a perennial shrub that can grow up to 1.5 meters tall and has a bushy habit.
Baccatum peppers are most notable for their small to medium-sized fruits that are typically conical or bell-shaped. These fruits, commonly referred to as baccatum peppers or Aji peppers, have a thin and crisp skin with a glossy texture. They come in a range of vibrant colors, including yellow, orange, and red.
The baccatum peppers are known for their unique flavor profile, which is often described as sweet, fruity, and slightly tangy. They have a mild to medium level of heat, with a Scoville rating typically ranging from 30,000 to 50,000 SHU (Scoville Heat Units). This makes them less spicy compared to other species of Capsicum peppers such as Capsicum chinense or Capsicum annum.
Baccatum peppers are extensively used in various culinary traditions, particularly in South American cuisines. They are a key ingredient in many traditional dishes, sauces, and condiments, providing a distinctive fruity flavor and a gentle heat. Baccatum peppers are also often dried and ground into a fine powder to be used as a spice or seasoning.
In addition to their culinary uses, baccatum peppers are valued for their potential health benefits. They contain various essential vitamins, minerals, and antioxidants, which contribute to their nutritional value and potential therapeutic properties. Capsicum frutescens baccatum is a versatile and beloved
