The Inca Berry Pepper is a Capsicum baccatum cultivar from Peru producing small to medium pods that ripen from white to yellow to red. It offers a sweet, fruity flavor with 5,000-30,000 SHU heat and is a heavy yielder easy to grow in pots.
The Inca Berry Pepper originates from Peru and belongs to the Capsicum baccatum species. It is a compact yet bushy plant that can reach up to 4 feet in height and produces an abundance of small to medium-sized pods. These pods start white, transition to yellow, and mature to a vibrant red, featuring thick flesh with a crunchy texture. The flavor is exceptionally fruity and sweet with tropical and citrus notes, accompanied by a heat ranging from 5,000 to 30,000 Scoville Heat Units. This variety is prized for its high yields, often producing hundreds of peppers per plant, and its adaptability to pot growing, even in smaller containers suitable for bonsai-style cultivation. It is an old favorite among pepper enthusiasts for its pleasant taste at all stages of maturity and makes excellent fresh salsas or dried flakes.
No photos of Inca Berry Pepper here yet. Got one? Share it with us.
This ancient heirloom variety from Peru is an old favorite among chili growers for its exceptional fruitiness, high productivity, and adaptability. Named for its berry-like appearance and Inca heritage.
Promote a product tied to Inca Berry Pepper? This slot is open.
Reach out →Very fruity and sweet with tropical and citrus notes, present throughout maturity stages.
Huge shout-out to the breeders, growers, researchers, and seed savers linked below — their independent work is what lets us fact-check our own. Go visit them.
These references are used to verify what we publish — not as the source of the content itself. Seed catalogs, breeder pages, research papers, and cultivar databases let us cross-check every fact before it lands here. Open any card to read the original or dig deeper.
