Inca Lost - 15 pcs seeds

Inca Lost (Inca Lost) is a traditional Peruvian hot-pepper variety (Capsicum annuum) with a very old history. The small fruits reach 3–4 cm, grow upright and ripen from green to deep red. With a heat level of 30 000–70 000 SHU, good flavour and excellent drying qualities, this variety is great for homemade spicy seasonings, sauces and hot dishes. It likely resembles an ancestor of the popular Asian Rawit peppers.

Inca Lost (Inca Lost) is an interesting Peruvian variety combining old tradition, strong heat and practical small fruits. The peppers have a rounded tip and a distinctive upright position on the plant.

One major advantage is the easy drying of whole fruits. This allows the harvest to be stored for winter and used gradually as whole dried chillies or ground hot seasoning.

Variety characteristics

• Variety: Inca Lost (Inca Lost)
• Botanical species: Capsicum annuum
• Origin: Peru
• Type: Hot pepper
• Heat level:30 000–70 000 SHU
• Fruit length:3–4 cm
• Shape: Small, with a rounded tip
• Colour: Green → red
• Fruit position: Upright
• Flavour: Aromatic and spicy
• Drying: Excellent suitability
• Interesting feature: Vreeken's describes it as resembling an ancestor of the popular Asian Rawit pepper.

🔥 Heat

30 000–70 000 SHU

Inca Lost offers serious but not extreme heat. The range of 30 000 to 70 000 Scoville units places it well above a standard Jalapeño and makes it suitable for lovers of distinctly hot peppers.

🌱 Sowing and growing

Sowing: January – April
Location: indoors
Germination temperature:20–30°C
Greenhouse: recommended for higher yield
Outdoor planting: around the end of May
Support: taller plants can be tied to stakes
Pruning: possible for a more compact form.

In autumn, plants can be moved into pots and placed on a bright windowsill, where they can continue fruiting.

🍴 Culinary use

The small size and easy drying make Inca Lost especially suitable for drying whole fruits, hot seasonings, chilli flakes, spicy sauces, marinades, soups, and Asian or South American dishes.

For this variety, drying is a particularly interesting use—the small fruits dry very easily and can be stored for use throughout winter.

💡 Advice from Urban Botaniks: With Inca Lost (Inca Lost), I would highlight its easy drying and old Peruvian origin. Let the fruits ripen fully red, then dry them whole. This lets you store them for a long time and, when needed, crush them into flakes or grind them just before use.