▁the ▁d ried ▁an cho ▁( before ▁being ▁d ried ▁it ▁is ▁referred ▁to ▁as ▁a ▁pob l ano ) ▁ch ile ▁used ▁to ▁make ▁ch ili ▁pow der , ▁the ▁m ild - to - hot , ▁ri pe ▁j al ap eno ▁used ▁to ▁make ▁sm oked ▁j al ap eno , ▁known ▁as ▁chip ot le . ▁ ▁Peru ▁is ▁thought ▁to ▁be ▁the ▁country ▁with ▁the ▁highest ▁cultiv ated ▁C aps icum ▁divers ity ▁since ▁vari eties ▁of ▁all ▁five ▁domestic ates ▁are ▁commonly ▁sold ▁in ▁mark ets ▁in ▁contrast ▁to ▁other ▁countries . ▁Boliv ia ▁is ▁considered ▁to ▁be ▁the ▁country ▁where ▁the ▁largest ▁divers ity ▁of ▁wild ▁C aps icum ▁pe ppers ▁are ▁consum ed . ▁Boliv ian ▁consum ers ▁distinguish ▁two ▁basic ▁forms : ▁ul up icas , ▁species ▁with ▁small ▁round ▁f ruits ▁including ▁C . ▁ex im ium , ▁C . ▁card enas ii , ▁C . ▁es h b augh ii , ▁and ▁C . ▁cab all ero i ▁land ra ces ; ▁and ▁a riv iv is , ▁with ▁small ▁el ong ated ▁f ruits ▁including ▁C . ▁b ac cat um ▁var . ▁b ac cat um ▁and ▁C . ▁ch aco ense ▁vari eties . ▁ ▁Most ▁of ▁the ▁cap sa ic in ▁in ▁a ▁p ung ent ▁( hot ) ▁pe pper ▁is ▁concentr ated ▁in ▁bl ister s ▁on ▁the ▁e pid erm is ▁of ▁the ▁interior ▁rib s ▁( se pta ) ▁that ▁divide ▁the ▁ch amb