Rocoto

Rocoto vel locoto est cultivarietas capsicorum speciei Capsico pubescenti attributa. Fructus humore calidissimi sunt (Sco. 30,000-50,000). In Peruvia sub hoc nomine, recentius et in Mexico sub nomine manzano ("malum") coluntur.

Rocoto

Bibliographia

Fontes antiquiores

• 1609 : Garcias Lasus Inca, Comentarios Reales de los Incas vol. 1 f. 210; recensio interretialis

Eruditio

• Patricia Mabel Aguilera et al., "A reference chromosomal map of the hot chili pepper Capsicum pubescens cv. “locoto” (Solanaceae)" in Rodriguesia vol. 72 np. e01002020 (2021) pp. 1-14
• Jean Andrews, Peppers: the domesticated capsicums (2a ed. Austin: University of Texas Press, 1995) pp. 134-135, tab. 34
• Paul W. Bosland, Eric J. Votava, Peppers: Vegetable and Spice Capsicums (Oxoniae: CABI, 2012. ISBN 978-1-84593-825-3) pp. 18-20
• David DeWitt, Paul W. Bosland, The Complete Chile Pepper Book: A Gardener’s Guide to Choosing, Growing, Preserving, and Cooking. Novi Eboraci, 2014
• José de Jesús Ornelas-Paz et al., "Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers" in Food Chemistry vol. 119 (2010) pp. 1619–1625 ("manzano")
• Amal Naj, Peppers: a story of hot pursuits (Novi Eboraci: Knopf, 1992) pp. 93-96 Exemplar mutuabile
• John Samuels, "The rocoto pepper: a novel crop capsicum" in The Organic Grower no. 28 (2014) pp. 10-12