Oro de Ecuador

Pure Andean Gold

Oro de Ecuador is a classic Andean baccatum chilli valued for its bright flavour, manageable heat and exceptional reliability in cooler conditions. I grew it for the first time last season and it proved to be one of the most forgiving and productive plants in the greenhouse.

This variety is well adapted to cooler nights and fluctuating temperatures, which explains its steady performance late into the season when more heat-loving chillies began to slow down. The plant has the typical baccatum growth habit — sprawling, vigorous and enthusiastic — and benefits from space and light support as it develops.

The pods start out a vivid green before ripening to a glowing amber-gold that’s genuinely eye-catching on the plant. They’re crisp-fleshed and moderately juicy, with a clean bite. Heat sits comfortably in the medium range, warm enough to be noticed but never overwhelming.

Flavour is where Oro de Ecuador really earns its place. Fresh pods are bright and fruity, with clear pineapple and apricot notes that make it especially good for sauces and salsas.

In Ecuador, similar baccatum types are used daily — blended into ají sauces, pickled whole, dried and crushed into seasoning mixes, or occasionally stuffed and cooked as small side dishes. It’s a chilli chosen not for show, but because it works in almost every form.

An easy, adaptable chilli with genuine culinary range, especially well suited to growers who want flavour first and heat second.