Description
Chilli Name : AJÍ AHUACHAPÁN
Chilli Species : Baccatum
Chilli Origin : El Salvador (Ahuachapán region)
Chilli Heat : Medium
The Ají Ahuachapán is a traditional chilli from the Ahuachapán region of El Salvador in Central America. As a member of the Capsicum baccatum family, it brings moderate heat, bright fruitiness, and a sharp tang that have made ají chillies central to Latin American cooking for centuries. From table sauces to stews, these chillies carry a cultural heritage as much as a flavour.
Pods are medium-sized and elongated, typically 6–10 cm long, ripening from green to red. Their fruity, slightly citrusy flavour makes them versatile for fresh use, drying, or cooking into regional dishes where they provide warmth without overpowering heat.
Plants are vigorous, often growing 100–150 cm tall with the upright, spreading habit typical of baccatum varieties. They are reliable croppers, producing heavy yields throughout the season.
Seeds germinate best at 25–28 °C, usually sprouting in 10–21 days. Plants take 90–110 days from sowing to first harvest. In UK conditions, greenhouse or polytunnel growing is recommended for best results, though they may succeed outdoors in a warm summer.
