Cathy Collins M.Sc. 
I personally love Carmen Peppers for their flavor and thickness. They’re ideal for stuffing and roasting. This Italian pepper is a bull’s horn type (Corno di toro) pepper, a name … Read more…
Habanero pepper is a dash of very hot chili pepper, a darling of people who enjoy hot and spicy foods. In fact, it is one of the most commonly used and … Read more…
The name “Bishop’s Crown Pepper” springs from the atypical shape of the chili, which has a resemblance to a bishop’s cap or bell. For this reason, the plant is also … Read more…
The name “banana” assigned to a pepper evokes curiosity, especially to those who aren’t familiar with this chili pepper. They are named ‘banana peppers’ because they resemble actual bananas. Their yellowish color … Read more…
From the historical era, South America, especially Peru, and Bolivia, is well known for the numerous varieties of chili peppers they have, also the several pepper-based cuisines. Today, the largest … Read more…
Aji Limo is one of the most flavorful of the Andean peppers which has been popular from pre-Columbian times. Among the many varieties of Aji chiles, Aji Amarillo, Aji Panca, Aji … Read more…
Aji peppers are critical ingredients in Peruvian cooking and there are over fifty varieties of them are available in Peru. Some of the most popularly used peppers in Peru are Aji … Read more…
The Peruvian rocoto resembles a small bell pepper but is spicier. It’s a thick and juicy pepper suitable for stuffing (Rocoto Relleno), for adding to scrumptious egg dishes, on a pizza, or … Read more…
If you aren’t living in Peru, probably, you may not have tasted Aji Pineapple pepper. In fact, like this pepper, most varieties of Capsicum baccatum species of chiles are mostly … Read more…