Criolla de Cocina pepper (Capsicum annuum)

Criolla de Cocina pepper (Capsicum annuum): from Nicaragua, an exceptional pepper with many unique characteristics. The berries, with their distinctive shape and consistently bright color, whether eaten green or red, have a very thin skin. The flavor is reminiscent of a habanero pepper, fruity and persistent, but without a hint of heat; it is a sweet pepper, in the truest sense of the word. They lend themselves to numerous recipes, and in their homeland, they are the star of many dishes, including a traditional campesina (peasant) soup.
The plant can be grown in a pot, but the taste will suffer.
Robust and productive, it requires continuous harvesting to avoid overburdening it with its numerous fruits. They are ready 60 days after transplanting if eaten green, and 75 days if eaten red and to reproduce their seeds.

A little bit of Latin America on your table.