Quintisho Pepper – The Bolivian Cherry Chili
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The quintisho pepper is a hot pepper from Bolivia. It comes from the Capsicum chinense species, and has some very desirable traits as a garden plant. We have grown quintisho plants for several seasons now and have a lot of thoughts on this unique pepper variety.
Basic Info
| Name | Quintisho |
| Type | Heirloom |
| Species | Capsicum chinense |
| Heat level (Scoville) | 30,000 – 50,000 SHUs |
| Flavor | Floral & citrus notes |
| Uses | Hot sauces, spicy powder, chili flakes |
| Light | Full sun |
| Watering | Evenly moist, good drainage |
| Seeds | HR Seeds |
Little is known about the quintisho pepper other than its place of origin: Bolivia. This region is known for being one of the epicenters of ancient pepper cultivation and diversity. The quintisho has a large berry-like shape, and was likely selectively bred over generations for its larger fruit size.
Most wild chili peppers have a very small berry-like shape (5-10mm), while the quintisho is much larger, averaging 15-20 cm in diameter. This makes it easier to grow and harvest compared to smaller varieties.
Speaking of smaller peppers, the quintisho is very similar to the well-known aji charapita. The aji charapita is a smaller pepper, but otherwise shares many traits, including shape, flavor, and heat level. However, after growing both varieties, I think the quintisho is superior for a few reasons.
Seeds and Growing
If you want to try the quintisho pepper, you’ll likely have to grow them yourself. Thankfully, this pepper is a joy to grow in the garden, whether in containers or in the ground.
Find seeds here:
The first time we grew the quintisho pepper, I was shocked at the plant’s strength and growth rate. It was the sturdiest, most well-structured pepper out of every variety we were growing at the time. The branches are very strong, meaning the plants don’t need much, if any support in the garden.
Quintisho plants are also full and bushy, making for a beautiful statement in the veggie garden (especially as the peppers begin to ripen to a bright yellow color).
Since quintisho peppers are small and lightweight, they will rarely cause the plants to fall over (though it can still happen on windy days). We fertilize about once per week to keep the plants lush, disease resistant, and productive.
When it comes time to harvest, the fruits can remain on the plant for at least a week before starting to soften. However, for the best flavor and heat, I recommend you pick quintisho peppers as soon as they change color.
Heat Level
The quintisho is a very spicy pepper, with an estimated Scoville rating between 30,000-50,000 SHUs. This means it is a great option for making hot sauces or spicy stir fry. The peppers are also on the smaller side, meaning that you can easily use just 1 or 2 to spice up a pot of soup without going overboard.
For us, the quintisho hits a sweet spot between too mild and too spicy. This, paired with the small berry size makes them incredibly useful in the kitchen.
Flavor and Uses
The most important part of any pepper is its flavor and usefulness in cooking. That’s where the quintisho shines, with countless options in the kitchen.
The flavor is floral like most C. chinense types, but it also has a healthy dose of lemony-citrus aroma. The fresh peppers are juicy and slightly sweet, with a slow-burning heat that builds over time.
Uses & Storage:
- Hot sauce
- Hot pepper powder
- Pickled whole
- Frozen (ideally in a vacuum sealed bag)
I recommend giving the quintisho pepper a shot in your garden! You’ll be impressed with its strong, branching growth habit, and if you can handle the heat, the flavor is fantastic.
Calvin
One of the original Pepper Geeks! When Calvin isn’t gardening or learning more about peppers and botany, he might be traveling new places or playing some music.
