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Lest any sensibilities are set aflutter untoward, the pubescens element in the name of this species refers to the hairy or furry condition of the leaves, a very prominent characteristic. As far as is known, no wild form of Capsicum pubescens has come to light, though at least two wild species, Capsicum cardinasii and Capsicum eximium, are close relatives.
Seventeenth century botanists report Capsicum pubescens as ‘the most common pepper among the Inca’, but its origins should probably be found in the Bolivia region of 8000 years ago, making it one of the oldest domesticated species of all in both the Americas, North and South.
Traditionally, Capsicum pubescens varieties have their home in the upper mountain regions of otherwise tropical countries. Consequently, unlike most chiles, Capsicum pubescens varieties like their conditions cool, even to the extent of surviving light frost, though severe frost will blight them completely. Nevertheless, Capsicum pubescens like cool and predominantly shady conditions — the leaves are prone to burning in direct bright sunlight — during a long growing season of long mean day lengths. An average of 120 to 180 days will elapse before full fruiting is achieved, and in temperate climates it is not the lack of heat that makes Capsicum pubescens varieties harder to grow, but the lack of days of sufficient length to enable them to reach full maturity. However, given a sufficiently early start in the season (mid December to early January), under glass, with supplementary lighting for the first 6-8 weeks of life, and with care and attention, creditable results can be achieved at latitudes comparable even with those of the UK.
Notwithstanding these cool culture characteristics, some Capsicum pubescens chiles such as the Rocoto and, to a somewhat lesser degree, the Manzano, can be ferociously hot, to the extent that their indiginous culinary use is restricted to the flavouring of oils and marinades that they are steeped in, by means of which their pungency is only delivered to the dish itself ‘by proxy’ as it were. The Mexico cultivated Chile Manzano, in its alternative guise as the Chile Peron, is sometimes served stuffed, as a dish in its own right.
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