This pepper is native to the Andes (Bolivia or Peru) and has been called the most important ingredient in Peruvian cuisine as it is the cornerstone to many essential traditional dishes. While Peru has the largest diversity of peppers in the world, this species (Capsicum baccatum), and this variety in particular, is the most popular. It is hot, sweet, and fruity. When dried, it is called Ají Mirasol or Cusqueno. On the plants, the young fruits start out green, turn yellow, and ripen this fiery orange. When cooked, the fruit truns yellow, hence the name. Consider pairing with our Huacatay (Peruvian Marigold leaves) for a delicious flavor combination in sauces, ceviche, and dishes like Papas al Huancaína!