Description
Chilli Name : AJÍ BENITO
Chilli Species : Baccatum
Chilli Origin : Bolivia
Chilli Heat : Medium
The Ají Benito is a traditional Bolivian variety and part of the rich heritage of baccatum chillies that have shaped South American cuisine for centuries. Its name, Benito, is said to derive from local usage, and like many ajís it is valued as much for its cultural role in everyday cooking as for its lively flavour.
Pods are small to medium in size, often 4–7 cm long, slightly conical, and ripen from green to red. They deliver a medium heat with a fruity, tangy flavour, making them excellent for salsas, sauces, or drying.
Plants are vigorous and productive, typically reaching 90–120 cm in height with the tall, spreading habit common to baccatum types. They are reliable croppers, producing abundant pods across a long season.
Seeds germinate best at 25–28 °C, usually sprouting within 10–21 days. Plants take 90–110 days from sowing to first harvest. In the UK, greenhouse or polytunnel growing ensures the best results, though hardy plants can perform outdoors in a warm summer.
