Greendoor - Aji Charapita – Chili Seeds

• The ‘yellow caviar’: The small, yellow fruits are barely larger than a pea, but are bursting with intense flavours.
• Jungle rarity: Originally native to northern Peru, it has conquered the world’s Michelin-starred kitchens in recent years.
• Enormous yield: Under optimal conditions, a single shrub can produce hundreds of small, golden-yellow berries.

Plant characteristics

The Aji Charapita grows very attractively and is almost reminiscent of an ornamental shrub:

• Growth habit: It grows very bushy, with dense branching and a rather compact form. Its delicate structure gives it a very elegant appearance.
• Height: Usually reaches a height of 40 to 60 cm, but can grow slightly taller when planted outdoors. It is the perfect variety for growing in a pot on a windowsill or balcony.
• Leaves: Rather small, delicate leaves that form a dense green cushion from which the yellow berries stand out like pearls.
• Flowers: Typical of Capsicum chinense are the small, whitish-green flowers that appear in great numbers.

The fruit

The hallmark of the Charapita is its tiny, perfectly round shape:

• Shape: Round like a small berry, with a diameter of only about 0.5 to 1 cm.
• Colour progression: The fruits start out a subtle green and ripen to a bright, vibrant sunny yellow.
• Texture: Despite their size, they are crisp and literally burst open when bitten into, immediately releasing their aroma.

Flavour & heat level

Never underestimate the little Charapita – it packs a punch!

• Heat level: 50,000 to 100,000 SHU. On a scale of 1 to 10, this equates to a solid 9. The heat is immediate and intense.
• Aroma: The aroma is absolutely unique – intensely fruity, floral and with a very pronounced tropical note, which is typical of high-quality Chinense varieties, but is present here in a concentrated form.

Uses

Due to its price and aroma, it is usually used very selectively:

• Served whole: In Peru, the berries are often crushed whole in soups (such as Patascan) or rice dishes, so that they release their heat and aroma only at the moment of eating.
• Salsas: Ideal for the famous Charapita salsa with cocona fruit or lime juice.
• Dried: When dried whole, they grind beautifully in a mill and produce a highly aromatic, yellow chilli powder.

Technical details

• Type: Capsicum chinense
• Contents: 10+ seeds
• Heat level: 9 (Very hot)
• Germination time: 14 to 28 days at a constant 25–28 °C
• Maturation time: approx. 90 days (after flowering)
• Location: Very warm, sunny and sheltered. Sensitive to cold.