Ulupica

A brief green-tomato and crushed-leaf aroma, then a clean, fiery wild-chile burn. Thin walls leave almost no flesh—heat and perfume more than substance.

Ulupica is the Aymara and market name for small, round, deciduous berries of Capsicum cardenasii, a narrow endemic of the dry hillsides around Luribay in Bolivia’s La Paz Department. The plant is a woody, zigzag-branched perennial shrub 0.6–2 m tall with narrow leaves and pendant campanulate flowers that are lilac to purple. Fruits are globose, 6–10 mm across, green then orange-red to bright red, with few seeds and thin culinary flesh. The same folk name is also applied to the related wild species C. eximium and C. eshbaughii; English-language seed listings treat the named pepper as C. cardenasii. Plants are largely self-incompatible, so two genetically distinct plants are needed for a crop. Fruits are foraged from the wild or grown in family plots and sold in La Paz markets, used fresh, dried, or pickled rather than as a bulk cooking chile.

Otto Buchtien collected the plant near La Paz at 2,450 m in 1911. Charles Heiser and Paul G. Smith formally described Capsicum cardenasii in 1958 from plants grown at Indiana University from seed Martín Cárdenas sent from the La Paz market; the fruits were thought to come from the warm, dry Río Abajo below the city. USDA collector D.E. Williams bought fruit sold as Ulupica in the same market in 1992 (PI 573336), told they were gathered wild near Collana on the slopes of Illimani. Barboza’s 2022 monograph confines the species mainly to the Luribay Valley, Loayza Province, at 2,400–3,000 m, and lists it as Endangered. Together with C. eximium it forms the wild gene pool from which domesticated rocoto (C. pubescens) is thought to have arisen. Bolivians still gather the berries for llajua and table condiment bowls.

How hot is Ulupica?

Capsi’s sourced range is 42,750–69,021 SHU (Lab-verified). Capsi uses a sourced range and a trust tier, not a single marketing number. How we verify heat: https://web.thecapsi.app/learn/heat-and-capsaicin/how-we-measure-heat

What does Ulupica taste like?

A brief green-tomato and crushed-leaf aroma, then a clean, fiery wild-chile burn. Thin walls leave almost no flesh—heat and perfume more than substance.

How do I grow Ulupica?

Ulupica: about 90 days to maturity, highland subtropical climate, full sun, hardiness zones 9-11.

What can I substitute for Ulupica?

Capsi does not have that recorded yet.