02. Yellow Hot Pepper

Scientific name: Capsicum Baccatum

The yellow hot pepper makes its appearance for the first time in 8500 a .c in Cueva Guitarrero, Ancash-Peru. It is one of the most spicy ones and also one of the most common in the country. It has a very intense orange color and the size is about 12 cm.

This variety of hot pepper gives a special citric aroma and flavor to the meals, that’s why, it is frequently used in many of the Peruvian dishes. Now a day due to its pungent and aromatic properties it’s also used dry for the preparation of paste and sauce. Another advantage of the yellow hot pepper is that it is a digestive stimulant, in addition, it is used for flavoring or seasoning, and as an antioxidant for meats and others.

Type of processing:

Frozen or Pre-cooked.

Packaging :

.Bags of 1 LB (450 GRMS) 16 oz.
MASTER BOXES X 20 LBS

[ DESCRIPTIVE SHEET (PDF) ]