Below is a list of all known varieties for Rocoto (Tree Pepper). Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Locoto (Bolivian Rocoto) | The common name for this pepper in Bolivia. This variety often exhibits a longer, more pointed fruit shape than the typical round Peruvian Rocoto, retaining the high heat and dark seeds. |
| Rocoto (Dried/Smoked) | The thick-walled Rocoto fruit that has been dried and lightly smoked. While difficult to dry due to its flesh, this form produces a savory, dark, and highly pungent pepper used in pastes. |
| Rocoto (Manzano) | A common Mexican name (meaning "apple") for the Rocoto, referring to its thick-walled, round, apple-like shape. It is typically grown in highland regions and is prized for its high heat and juicy, fleshy fruit with distinctive black seeds. |
| Rocoto (Orange) | A specific color variant of the Rocoto. While the red is most common, the orange Rocoto has a slightly softer texture and a pronounced tropical fruitiness, maintaining the species’ characteristic black seeds and high heat. |
| Rocoto Canario (Yellow) | A specific yellow cultivar of Rocoto, often larger and rounder than the red type. It is known for its exceptionally thick walls, bright, fruity heat, and the characteristic black seeds. |