Aji Amarillo Chili Pepper

Aji Amarillo (Capsicum baccatum) is the most popular and important culinary pepper in Peru. This pepper is a prolific yielder, and one of our favorites for drying. We add a few whole dried peppers to a pot of black beans to warm things up a bit. Fruits are 3"-5" long, cylindrical and slightly crinkled. They are typically harvested in the yellow (amarillo) to orange stage, when the peppers impart a sweet spiciness that's not too overwhelming. Will ripen red and become potently spicy.



Seeds are certified organic.

Size: Packet: 30 seeds (0.18 gram), OG

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Aji Amarillo (Capsicum baccatum) is the most popular and important culinary pepper in Peru. This pepper is a prolific yielder, and one of our favorites for drying. We add a few whole dried peppers to a pot of black beans to warm things up a bit. Fruits are 3"-5" long, cylindrical and slightly crinkled. They are typically harvested in the yellow (amarillo) to orange stage, when the peppers impart a sweet spiciness that's not too overwhelming. Will ripen red and become potently spicy.

Seeds are certified organic.

Common Name:
Aji Amarillo Pepper
Scientific Name:
Capsicum baccatum
Description:
A prized culinary pepper from Peru. Huge yields medium-hot, delicious fruits. Ripens yellow to red.
Plant Lifespan:
Perennial
Cold Hardiness (F):
Zone 9b (25 to 30)
Light Requirements:
Full Sun (min. 6 hours a day)
Seed In:
Spring-Summer
Seeding Depth:
1/8 in.
Days to Sprout:
7-14
Optimal Soil Temperature (F):
70-75
Plant Spacing:
1-2 ft.
Average Days from Seed to Harvest:
90-100

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