Capsicum baccatum (Ají Pepper)

Native from Colombia to northern Argentina, and to central and southern Brazil, this perennial shrub can reach about 6 feet tall. Its white flowers have greenish-yellow spots near the center. Wild forms have small berries, while cultivated forms produce larger peppers in a range of shapes and colors. Ají amarillo, one of its cultivated forms, is important in Peruvian cooking: it is used fresh in sauces and as a seasoning, and is called mirasol when dried. The hot fruits contain capsaicin, which can irritate skin and eyes. Photographed in Virginia, USA.