Cook with Pepper (C. frutescens)
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fermented yuzu-chili paste — grilled meat, sashimi, nabe, ramen
Fruity Caribbean heat — jerk seasoning, pepper sauce, goat curry
Spicier cousin of guajillo — bold salsas, adobo, red enchilada
Spicier cousin of guajillo — bold salsas, adobo, red enchilada
About
Capsicum frutescens is a species of chili pepper that is sometimes considered to be part of the species Capsicum annuum. Pepper cultivars in Capsicum frutescens can be annual or short-lived perennial plants. Flowers are white with a greenish white or greenish yellow corolla, and are either insect- or self-pollinated. The plants' berries typically grow erect; ellipsoid-conical to lanceoloid shaped. They are usually very small and pungent, growing 10?20mm long and 3?7mm in diameter. Fruit typically grows a pale yellow and matures to a bright red, but can also be other colors. C. frutescens has a smaller variety of shapes compared to other Capsicum species, likely because of the lack of human selection. More recently, however, C. frutescens has been bred to produce ornamental strains, because of its large quantities of erect peppers growing in colorful ripening patterns.
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds