Aji Amarillo Chili Pepper (Capsicum baccatum)

Aji Amarillo chili pepper (Capsicum baccatum): Peru's collection and its extraordinary cuisine couldn't bem complete without this flavorful chili pepper. A symbol of Peruvian cuisine, it's famous for its intense orange color, fruity aroma, and slightly tropical flavor. It produces elongated 12–15 cm fruits, highly fragrant and ideal for sauces, creams, marinades, and, of course, ceviche. The spice level, though not high (about 50,000 SHU), is tempered by the fruity, nuanced flavor. The thick, juicy flesh has a meaty consistency, making it very pleasant even raw.
In the field, the plant is large, exceeding 1mt in height, very productive, bearing several kg per plant.
Its large size means that it requires attention for proper production: it does not resist drought and benefits greatly from rich soil.
Once the plant is fully developed, it will need support due to the numerous fruits, which we recommend harvest frequently to stimulate production.
Around the world, we often find this chili pepper in dishes from many cuisines, even outside of Peru, thanks to its great taste and the much-loved ceviche, almost omnipresent in all Latin cuisine restaurants.