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About this variety
Aji Amarillo, the Peru yellow hot pepper (Capsicum baccatum, family Solanaceae), bears long fruit that ripen golden-yellow, with medium heat at 30,000–50,000 Scoville heat units. The packet holds 5 seeds.
Fruit and plant
- Elongated, slightly wrinkled fruit 10–15 cm long and 2–3 cm across, about 20–30 g each
- Ripens from green to golden-yellow
- Plants grow 80–120 cm tall
- Fruity, slightly tangy flavour; the pepper of Peruvian dishes such as ají de gallina, also used in salsas, sauces and dried chili powder
Sow warm: soil at 24–30 °C
Start the seed indoors 6–8 weeks before the last frost and keep it at 24–30 °C. Germination usually takes 7–14 days at that temperature. We have no species seed specification for Capsicum baccatum yet, so these figures come from the variety notes for this item.
Planting out
Transplant outside or into large containers once the soil stays above 20 °C. Give plants full sun, 50–60 cm between plants and fertile, well-drained soil at pH 6.0–7.0. Water regularly but do not overwater. Feed with a balanced fertiliser early and a phosphorus-rich one from flowering.
A long season
Fruit matures about 90–120 days after transplanting. Pick when the peppers have reached their full yellow colour.
What you get: 5 seeds per packet. Keep any seed you do not sow sealed, cool and dry. We have no tested storage life or germination percentage for this packet and do not state one.
FAQ
How hot is Aji Amarillo?
Medium: 30,000–50,000 Scoville heat units, with a fruity flavour that comes through the heat.
Can it grow in a container?
Yes, if the pot is large; the plants reach 80–120 cm and need full sun.
