Chilli pepper
Scientific name:
Capsicum spp.
Traditional chili pepper varieties cultivated by Amazonian and Andean communities reflect the extraordinary biological and cultural diversity of their territories. These crops create opportunities to develop differentiated products with strong local identity and high added value.
Chili peppers stand out for their diversity of flavors, aromas, and levels of heat within Ecuadorian cuisine. They are used in sauces, preserves, seasonings, and specialty products that are attracting interest in domestic and international markets.
ALIADOS supports producer organizations in strengthening their production and commercial capacities, promoting value chains that conserve agricultural diversity, recover traditional varieties, and create new opportunities for communities.
Chili peppers stand out for their diversity of flavors, aromas, and levels of heat within Ecuadorian cuisine. They are used in sauces, preserves, seasonings, and specialty products that are attracting interest in domestic and international markets.
ALIADOS supports producer organizations in strengthening their production and commercial capacities, promoting value chains that conserve agricultural diversity, recover traditional varieties, and create new opportunities for communities.
