Description
Chilli Name : AJÍ AMARILLO (PI 152217)
Chilli Species : Baccatum
Chilli Origin : Peru
Chilli Heat : Medium
The Ají Amarillo is one of the most iconic chillies in Peruvian cuisine, often described as the soul of the country’s cooking. This particular strain, PI 152217, is part of the USDA seed bank collection, preserving its traits for growers and breeders worldwide. For centuries, ají amarillo has been central to Peruvian culture, used in traditional dishes such as ají de gallina and papa a la huancaína, where its fruity, slightly citrus flavour defines the dish.
Pods are typically 10–15 cm long, tapering to a point, and ripen from green to bright orange-yellow. Flavour is fruity, warm, and tangy, delivering medium heat that lifts sauces, stews, and marinades without overpowering them.
Plants are tall and vigorous, often reaching 120–150 cm, with the strong branching habit common to baccatum varieties. They are heavy producers, yielding large crops of elongated pods throughout the season.
Seeds germinate best at 25–28 °C, sprouting in 10–21 days. Ají amarillo is a long-season variety, taking 120–150 days from sowing to first harvest, which makes greenhouse or polytunnel growing essential in the UK. With care, it can continue fruiting into late autumn.
