Aji Peruvian (Capsicum baccatum) is widely used as a condiment for a variety of dishes in Peru, but has limited use outside it's region of origin. Large plants produce 2-3 inch long peppers that mature from cream to orange to bright red. High yields, a fruity essence, and moderate to high heat make this baccatum variety an excellent choice for powder, pickling, or eating fresh.
|Heat Level||20,000-30,000 Scoville heat units (SHU)|
|Days To Maturity||90 DTM|
|Germination||sow indoors 1/4 in. deep 8-14 weeks before last frost, germinates best with soil temp between 80-90F|
|Life Cycle||perennial often grown as an annual|
|Antagonists||fennel, beans, kohlrabi|
|Harvest||Peppers can be harvested at any stage once they reach the desired size. Sugar content and nutrient content increase if left on the plant to fully mature.|
|Uses||edible*(fruit), herb/spice, medicinal*, utility (repellent)|
|Breed Status||Heirloom/Open Pollinated|
|Saving Seeds/Propagation||Harvest seeds from the earliest, fully matured (but not dried) fruits.|
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