Plant growing at PN Calilegua, Jujuy, Argentina
Photograph by: Sandy Knapp
Capsicum eximium is usually a shrub growing up to 1.6 metres tall, though it occasionally becomes more tree-like and up to 4 metres tall.
The edible fruit is gathered from the wild for local use as a flavouring.
Although providing many well-known foods for people, including the potato, tomato, pepper and aubergine, most plants in the family Solanaceae also contain poisonous alkaloids. Unless there are specific entries with information on edible uses, it would be unwise to ingest any part of this plant[
S. America - Argentina, Bolivia.
Plants are not tolerant of frost[
Prefers a sunny position in a well-drained soil[
Although a perennial species, it can be cultivated as an annual, producing a crop in its first year from seed[
Fruit - raw or cooked. A hot flavour[
]. It is usually employed, in small quantities, as a flavouring in cooked foods, salads, sandwiches etc[
]. The small, slender fruits ripen to a bright red colour[
Seed - it can be tricky to germinate[
]. Some seeds will sprout readily but others may take weeks to a few months to germinate. Warm soil and temperatures around 25°c, with only moderate water, seems to encourage germination[
]. Do not use high peat content soils[
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