The Chilean Pacific island of Chiloé is a small natural paradise. It is the northernmost of the numerous Tierra del Fuego islands. Mild climate, fertile soils and high rainfall promote lush vegetation on Chiloé. Besides fishing and tourism, agriculture is one of the most important revenues of the Chilots. Chiloé is probably the original home of the potato. An absolute botanical peculiarity of the island is the Canelo tree, whose pepper fruits are a fiery taste experience - the Chiloé pepper. Botanically speaking, chiloé pepper is probably more of a chili than a pepper; in terms of taste, the chiloé with its fruity note and slightly anaesthetic pungency is probably somewhere in between. Harvested in quantities of only about 2 tons per year, collected and dried by around 50 families, Chiloé pepper is a rare rarity. The dried fruits vary in colour from beige and various shades of red to almost black and remind a little of small raisins in shape. The fruity, hot and intense Chiloé pepper harmonizes perfectly with meat dishes, fish and hearty dishes.