Description
Chilli Name : INCA BERRY
Chilli Species : Baccatum
Chilli Origin : Peru
Chilli Heat : Medium
Inca Berry is a classic Peruvian baccatum variety, celebrated for its vibrant flavour and citrus aroma. It represents the bright, fruity style of South American chillies that have been cultivated in the Andes for centuries — a staple in traditional Peruvian and Bolivian cooking.
Pods are small and lantern-shaped, 3–4 cm long, ripening from pale green to golden orange. Heat is medium, usually 20,000–30,000 SHU, delivering a crisp bite with a clean citrus tang and gentle sweetness. The flavour is distinctly tropical and aromatic, making it ideal for salsas, ceviche, and fruit-based sauces.
Plants are vigorous and tall (90–120 cm), with strong branching and high yields. The elegant, pendant pods and attractive white-and-yellow flowers make it a favourite among collectors and growers who appreciate both beauty and flavour.
Seeds germinate best at 28–30 °C, sprouting within 10–21 days. Plants take around 100–110 days to reach full maturity and perform well outdoors in warm summers or under protection in cooler climates.
