Aji Amarillo
Originally from Peru and the Andean region of South America, the Aji Amarillo (Capsicum baccatum) pepper is 4-5 inches long and changes from green to bright orange at maturity. This pepper is used in many classic Peruvian dishes like Papa a la Huancaína and Ají de Gallina. It ranks at 30,000 to 50,000 on the Scoville Heat unit scale but also has a slightly fruity mango-like flavor to balance the heat. This variety can grow to be a large bush, sometimes up to 4-5 feet tall.
We grew this variety on our farm last year and were shocked at how prolific each plant was. We preserved many of the peppers by drying them for sauces later in the year as well as powdering them to sprinkle onto dishes. Grown from our own saved seeds.
Originally from Peru and the Andean region of South America, the Aji Amarillo (Capsicum baccatum) pepper is 4-5 inches long and changes from green to bright orange at maturity. This pepper is used in many classic Peruvian dishes like Papa a la Huancaína and Ají de Gallina. It ranks at 30,000 to 50,000 on the Scoville Heat unit scale but also has a slightly fruity mango-like flavor to balance the heat. This variety can grow to be a large bush, sometimes up to 4-5 feet tall.
We grew this variety on our farm last year and were shocked at how prolific each plant was. We preserved many of the peppers by drying them for sauces later in the year as well as powdering them to sprinkle onto dishes. Grown from our own saved seeds.
Originally from Peru and the Andean region of South America, the Aji Amarillo (Capsicum baccatum) pepper is 4-5 inches long and changes from green to bright orange at maturity. This pepper is used in many classic Peruvian dishes like Papa a la Huancaína and Ají de Gallina. It ranks at 30,000 to 50,000 on the Scoville Heat unit scale but also has a slightly fruity mango-like flavor to balance the heat. This variety can grow to be a large bush, sometimes up to 4-5 feet tall.
We grew this variety on our farm last year and were shocked at how prolific each plant was. We preserved many of the peppers by drying them for sauces later in the year as well as powdering them to sprinkle onto dishes. Grown from our own saved seeds.