Description
Chilli Name: PUCUMAUCHO (PI 260516)
Chilli Species: Baccatum
Chilli Origin: Bolivia
Chilli Heat: Medium
Pucumaucho (PI 260516) Chilli — A Rare Bolivian Landrace with Deep Roots in Andean Culture
Pucumaucho, recorded as PI 260516 in the USDA Plant Introduction collection, is a traditional Capsicum baccatum variety collected in Bolivia. This landrace represents the rich agricultural heritage of the Andean region, where baccatum chillies have been cultivated and selected for centuries, particularly for their fruity flavour and culinary versatility.
The plant is a tall, branching annual or short-lived perennial, known for its vigorous growth and distinctive cream-coloured flowers with green or yellow markings, which are typical of C. baccatum. The pods are usually elongated and pendant, maturing from pale green to bright red or orange, depending on growing conditions and sub-strain.
Pucumaucho pods are noted for their balanced medium heat — estimated around 10,000 to 30,000 Scoville Heat Units (SHU) — and a sweet, fruity flavour with subtle earthy notes. This makes them ideal for fresh use, drying, or grinding into traditional Andean spice pastes and powders.
Though not widely known outside South America, PI 260516 is a valuable heirloom cultivar, showcasing the diversity within Bolivian baccatum types. It’s a strong candidate for growers looking for flavour-forward chillies with cultural significance and reliable productivity.
In short, Pucumaucho is a flavourful, historic chilli — mild enough to enjoy, bold enough to remember, and deeply connected to the culinary traditions of Bolivia’s highlands.
