Greendoor - Aji Crystal – Chili Seeds

• Citrus aroma: A uniquely tangy flavour with a distinct fruity note reminiscent of green apples or limes.
• Early yield: For a Baccatum variety, the Aji Crystal ripens relatively early and is extremely productive.
• Versatile at different stages of ripeness: It can be harvested at various stages – each phase offers a different flavour and heat experience.

Plant characteristics

The plant exhibits a vigorous, typically Chilean growth habit:

• Growth habit: Grows vigorously, upright, and produces a multitude of side shoots. It is very robust and copes well with changeable conditions.
• Height: In a pot, it usually reaches 80 to 120 cm; in the open ground, it can grow even taller with a good supply of nutrients. Due to the heavy load of fruit, a support stake is recommended.
• Leaves & flowers: Medium-green leaves and the white flowers typical of Baccatums, with the characteristic yellow-brown spots at the throat.

The fruit

The Aji Crystal captivates with its smooth, glossy surface:

• Shape: Elongated, tapering to a point and approximately 8 to 10 cm long. The pods usually hang in large clusters from the plant.
• Colour progression: The hallmark of this variety! The fruits start out a very pale, almost waxy yellow-green, then change colour through yellow and orange to a deep red.
• Texture: Crisp skin with a juicy bite.

Flavour & heat level

The Aji Crystal is famous for its ‘bright’, clean heat.

• Heat level: Medium-hot to hot (approx. 30,000 SHU). On a scale of 1 to 10, it rates a 6 to 7.
• Flavour: When unripe (light yellow), it tastes most tangy and tart. When fully ripe (red), it develops a deeper sweetness but retains its characteristic freshness. In Chile, it is often preferred when light yellow.

Uses

Its distinctive flavour makes it a favourite in fine dining:

• Fresh: Sliced into fine rings as a topping for fish, seafood or avocado dishes.
• Salsas: The perfect base for a spicy, light salsa verde or Chilean pebre sauces.
• Pickling: Thanks to its firm flesh, it is excellent for pickling in vinegar – it stays crisp for a long time.

Technical details

• Type: Capsicum baccatum
• Contents: 10+ seeds
• Heat level: 6–7 (Medium-hot to hot)
• Sowing: February to March (pre-cultivate at 20–25 °C)
• Maturation time: approx. 75–85 days (quite fast for a Baccatum)
• Location: Full sun and warm; regular fertilisation promotes abundant fruit se