Requires a very warm sunny position and a fertile well-drained soil. Tolerates a pH in the range 4.3 to 8.3. This species is only likely to be hardy in the milder areas of Britain, it can tolerate temperatures down to at least -5°c. It might be possible to get it to fruit outdoors in the mildest areas of the country, especially if given the protection of a sunny wall. Plants are able to continue fruiting for 15 years in cool moist climates.

Fruit - raw or cooked. The distinctive thick-fleshed pungent fruits are used as a vegetable condiment or made into a sauce. A hot pungent flavor, it is mainly used as a flavoring in cooked foods. In Peru the seeds are removed, the fruit stuffed with a savoury filling and then baked. The fruit can be dried and ground into a powder for use as a pepper-like condiment.

Seed - sow late winter to early spring in a warm greenhouse. The seed usually germinates in 3 - 4 weeks at 20°c. Prick out the seedlings into individual pots of reasonably rich soil and grow them on fast. If trying them outdoors, then plant them out after the last expected frosts and give them the protection of a cloche or frame at least until they are established and growing away well.

Not known