The genus Capsicum also originated in the Andean regions and, much later, in the tropical lowlands.
This plant includes several species related to the tomato family, also a native to the American continent, whose fruits are known in Latin America under “ají” in Central and South America, or “chili” in Mexico. Chili comes in a variety of shapes, sizes, colors, and degrees of spiciness.
Bolivia has a genetic variety of chili peppers, either cultivated or in the wild distributed throughout the different ecosystems of the country. At least 15 varieties belong to the five types of domesticated peppers. Cultivated and wild chili peppers are consumed either fresh or dehydrated.
Tierra Exótica has selected for its clients the dehydrated and/or powdered pods of the wild Capsicum (chili) variety. The quality and excellent organoleptic qualities are valued in traditional consumption as well as haute cuisine. Our chili not only enhances preparations with its characteristic spiciness, but it adds a high-quality in seasoning.
Many varieties of Capsicum are currently used commercially in the food industry as well as in medical and chemical fields. They are sought for their colors, shapes, sizes, aroma, flavor, presence of essential oils and various active ingredients.
We can take and provide, upon request, orders for other varieties.