Yellow chili pepper (capsicum baccatum) is grown in Peru. It is the chili pepper most consumed in the Andean country and in Peruvian cuisine. Peruvian chef, Gastón Acurio, considered it as the most important chili pepper of the local gastronomy. It’s cultivation dates back to 6500 BC in the Department of Ancash.
Common Names: Green pepper, pickled chili pepper, cusco chili, and chili pepper.