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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, specifically China, as early as the 16th century with one of the many silver shipments. The plants are perennial, provided they are overwintered frost-free and regularly rejuvenated by pruning. The hanging, rather small fruits ripen from light green to red and have a very good, fruity, fairly hot flavor.
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Latin: Capsicum baccatum
Dutch: Peper
English: Hot Pepper
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