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A Vietnamese chili pepper, found at the Cho Dong Xuan market/bazaar in Hanoi. Its origin is, of course, Central America, and it may have arrived in Asia via China as early as the 16th century with one of the many silver shipments. The plants last for years, provided they are overwintered frost-free and regularly rejuvenated by pruning. The hanging, rather small fruits are almost white and have a very good, fruity, fairly hot taste.
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Latin: Capsicum baccatum
Dutch: Peper
English: Hot Pepper
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