Aji Pepper
Capsicum baccatum
The Aji Pepper (Capsicum baccatum) is a South American chili pepper species producing elongated, bright fruits with a distinctive fruity, citrusy heat that is fundamentally different from the earthy heat of jalapeños or the incendiary blast of habaneros. Aji peppers are the backbone of Peruvian and Bolivian cuisine, where they are used in virtually every traditional dish.
• The species epithet "baccatum" means "berry-like," describing the small, pendant fruits of the wild form
• Aji peppers have a unique flavor profile: bright, fruity, citrusy heat with apricot and mango undertones
• The most important culinary chili species in Peru and Bolivia — used in ceviche, salsas, and traditional stews
• Includes the famous Aji Amarillo (yellow aji), considered the national pepper of Peru
• Heat level: 30,000 to 50,000 SHU (moderate to hot)
• The species is distinguished from other Capsicum by yellow or green spots on the corolla (flower petals)
• Domesticated approximately 4,000 to 6,000 years ago in the lowland and mid-elevation Andes
• Archaeological evidence from Peru shows aji pepper cultivation from approximately 2500 BCE
• The Inca civilization cultivated aji peppers extensively and used them in religious ceremonies
• After Spanish colonization, aji peppers spread to other tropical regions but remained most popular in their Andean homeland
• The Aji Amarillo is considered the single most important ingredient in Peruvian cuisine
• The genus Capsicum contains approximately 25 to 30 species, 5 of which are domesticated
• "Aji" derives from the Taíno word "axí" for chili pepper
Plant:
• Erect to sprawling, 60 to 150 cm tall
• Dark green foliage, vigorous growth
Leaves:
• Ovate to lanceolate, 5 to 12 cm long, dark green, smooth
Flowers:
• Small, white to greenish-white corolla with distinctive yellow or greenish spots on the petals
• The spotted corolla distinguishes C. baccatum from other cultivated Capsicum species
Fruit:
• Elongated, lanceolate to oblong, 5 to 15 cm long and 1 to 3 cm wide
• Pendant (hanging downward)
• Colors: yellow, orange, red, or brown when ripe (green when immature)
• Thin flesh, crisp texture
• Heat level: 30,000 to 50,000 SHU (similar to cayenne)
• Distinctive fruity, citrusy, almost tropical flavor
Seeds:
• Small, flat, cream to pale yellow
• Excellent source of vitamin C — one pepper can provide over 100% DV
• Good source of vitamin A and beta-carotene (especially ripe red/orange fruits)
• Contains capsaicin — the compound responsible for heat, with demonstrated pain-relieving and metabolic benefits
• Rich in B vitamins, particularly vitamin B6
• Contains flavonoids with antioxidant properties
• Provides potassium and iron
• Low in calories — approximately 40 kcal per 100 g
Planting:
• Start seeds indoors 8 to 10 weeks before last frost
• Germination at 25 to 30°C takes 10 to 21 days
• Transplant after all frost danger
• Space 45 to 60 cm apart
Site:
• Full sun, 6 to 8 hours minimum
• Well-drained, fertile soil, pH 6.0 to 6.8
• Warm temperatures (21 to 29°C ideal)
Care:
• Consistent watering
• Stake or cage tall plants
• Harvest 80 to 100 days after transplanting
Harvest:
• Pick at any stage — green, yellow, orange, or red
• Flavor is sweetest and most complex when fully ripe
• Aji Amarillo paste — the foundation of Peruvian cooking, used in causa, ají de gallina, and papa a la huancaína
• In ceviche — aji provides the essential heat and fruity flavor
• In salsas and hot sauces — bright, citrusy heat
• In Peruvian anticuchos (grilled beef heart skewers)
• Dried and ground as a spice (particularly aji panca — the dried red form)
• In Bolivian cuisine: llajwa (salsa) and traditional stews
• Pickled as a condiment
• In hot sauces and pepper jellies
Fun Fact
In Peru, the Aji Amarillo pepper is so culturally important that it is considered the "mother pepper" of Peruvian cuisine — it appears in over 80% of traditional Peruvian dishes, and a Peruvian kitchen without aji paste is considered as incomplete as an Italian kitchen without olive oil.
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