Greendoor - Aji Amarillo – Chili Seeds

• Unique aroma: Famous for its fruity note, strongly reminiscent of peach or apricot.
• Vibrant appearance: The fruits ripen from green to a rich, radiant yellow-orange.
• Culinary must-have: Indispensable for classics such as Papa a la Huancaína, Causa or Ceviche.

Plant characteristics

The plant is a typical representative of the Baccatum group and displays impressive growth:

• Growth habit: It grows very bushy, is heavily branched and tends to become quite large.
• Height: Under optimal conditions, it easily reaches a height of 1.50 to 2.00 metres when grown outdoors or in a large pot.
• Flowers: Typical of C. baccatum are the white flowers with their characteristic yellowish-green spots on the inside.
• Special feature: This variety has a fairly long ripening period, which is why early sowing is crucial for a successful harvest.

The fruit

The Aji Amarillo captivates with its elegant shape and intense colour:

• Shape: The pods are elongated, tapering to a point and grow to about 10 to 15 cm in length. The surface is usually smooth and glossy.
• Colour: Despite its name (yellow), the fruit ripens to a deep, warm orange once it has reached its full sweetness and heat.
• Texture: The flesh is relatively thick-walled and very crunchy.

Flavour & heat level

What makes the Aji Amarillo special is the combination of pronounced heat and a deep, fruity sweetness.

• Heat level: On the Scoville scale, it usually ranges between 30,000 and 50,000 SHU (heat level approx. 6–7). It is significantly hotter than a jalapeño, but milder than a habanero.
• Aroma: A distinctive profile – fruity, almost floral, with a subtle sweetness reminiscent of tropical fruits.

Uses

In Peru, it is often referred to as the ‘trinity’ of the kitchen (along with garlic and onions):

• Paste: The most common form of use. The pods are deseeded, cooked and processed into a bright yellow paste.
• Fresh: Cut into fine strips for ceviche or fresh salsas.
• Dried: Known as Aji Mirasol, when dried it develops an even more concentrated, almost dried-fruit-like aroma.

Technical details

• Species: Capsicum baccatum
• Contents: 10+ seeds
• Heat level: 6–7 (medium-hot to hot)
• Germination time: 14 to 21 days at approx. 25°C
• Harvest: Late variety (approx. 90–120 days after flowering)
• Location: Very sunny, sheltered and warm; requires plenty of space and possibly a support due to its size.