While our seed traces to Bolivia, this Andean heirloom is also grown in Peru and Ecuador. The pods ripen red and when fully mature measure about 4 ½ inches long. Considered the classic pepper for fish marinades, the green peppers are hot, but as they ripen, the flesh becomes sweet and mildly hot. Our strain is the mildest we have field tested with decidedly more sweetness in the flavor. Excellent for drying, this pepper is cold tolerant and fruits in late season. Can be grown as a perennial in hot house tubs or in areas free of frost.