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Rocoto Red Powder
New product
[High SHU] Thick-fleshed Andean pepper with black seeds, finely ground.
400 Items
More info
- Rocoto Red Powder
- The Rocoto Red Powder Plant
- How to Sow Rocoto Red Powder
- How to Grow Rocoto Red Powder
- Tips for Rocoto Red Powder
- Diseases and Pests of Rocoto Red Powder
- Uses and Curiosities of Rocoto Red Powder
- Properties of Rocoto Red Powder
- Nutritional Values of Rocoto Red Powder
Rocoto Red Powder
Rocoto Red Powder is obtained by grinding this Andean pepper with thick flesh and black seeds, unique among cultivated Capsicum species.
The Rocoto Red Powder Plant
source plant, Capsicum pubescens, native to the South American Andes, stands out for hairy leaves and black seeds instead of yellow ones.
How to Sow Rocoto Red Powder
powder comes from fruits grown from seeds sown early, in January-February, in a heated seedbed; rocoto prefers cooler climates than other Capsicum species.
How to Grow Rocoto Red Powder
slow drying preserves rocoto's characteristic thick flesh, followed by fine grinding that produces a red powder with an intense, vegetal aroma.
Tips for Rocoto Red Powder
it should be stored in an airtight container away from light and moisture, dosed carefully given its high heat level.
Diseases and Pests of Rocoto Red Powder
when handling it, gloves, safety goggles and a mask should be worn, as the concentrated powder can irritate skin, eyes and airways.
Uses and Curiosities of Rocoto Red Powder
Rocoto Red Powder has a high heat level (30,000-100,000 SHU) with intense vegetal notes, ideal for Andean cuisine, Peruvian sauces and meat dishes.
Properties of Rocoto Red Powder
it concentrates significant doses of capsaicin, with stimulating effects on metabolism and circulation, plus a rich intake of vitamin C.
Nutritional Values of Rocoto Red Powder
- Calories: about 280 kcal
- Protein: 12 g
- Carbohydrates: 50 g
- Fat: 5 g
- Fiber: 30 g