Capsicum tovarii
NameCapsicum tovarii
Scientific NameCapsicum tovarii
Common NamesAji tovarii, Tovari's Chili
Plant FamilySolanaceae
Natural HabitatNative to the inter-Andean valleys of Peru, particularly in dry, rocky, and often disturbed areas at elevations between 1,000 and 2,800 meters.
Parts Usedfruit,leaf
Medicinal Actionsanalgesic,anti-inflammatory,antioxidant
Traditional UsesTraditionally, the fruits of Capsicum tovarii and other wild chilies are used for their pungent properties in food and as local remedies. They are applied topically for pain relief, such as muscle aches and arthritis, and sometimes ingested as a stimulant or digestive aid.
Active ConstituentsCapsaicinoids, Capsaicin, Dihydrocapsaicin
Preparation Methodspoultice,salve,powder,tincture
Contraindications & WarningsAvoid contact with eyes and mucous membranes. Not recommended for use on broken skin or open wounds. Ingestion of large amounts can cause gastrointestinal irritation. May interact with blood-thinning medications.
Cultivation NotesPrefers warm climates, full sun, and well-drained soil. Requires consistent moisture but is susceptible to root rot in waterlogged conditions. Can be grown from seed and may benefit from a long growing season.
Rarityrare
Description
Capsicum tovarii is a perennial wild chili species, typically growing as a small shrub or herb. It features ovate to lanceolate green leaves and small, often purple or whitish flowers, which develop into small, round to ovoid fruits that ripen to red.
