Collection: Capsicum Baccatum

Capsicum baccatum: Often recognized by their distinctive flowers with yellow or green spots, baccatum peppers include many South American ají types with elongated, pendant pods that ripen through shades of green, orange, and red. Their heat usually ranges from mild to medium-hot, often paired with a bright, fruity or citrus-like flavour prized in sauces and fresh salsas. This species was domesticated in the Andean region and is still most common in countries like Peru, Bolivia, and Brazil, though it is slowly spreading into gardens worldwide.