Description
Chilli Name : AJÍ CAMBA
Chilli Species : Baccatum
Chilli Origin : Bolivia
Chilli Heat : Medium
The Ají Camba is a traditional Bolivian variety, widely grown and used in the eastern lowlands of the country. The word camba refers to the people and culture of this region, making the chilli not just a food crop but part of local identity. Like many baccatum types, it combines fruity flavour with steady, moderate heat, and has been a staple of everyday cooking for centuries.
Pods are elongated and slightly curved, usually 6–10 cm long, ripening from green to red. They have a medium heat and a tangy, fruity flavour, making them suitable for fresh use, drying, or cooking into sauces and stews.
Plants are tall and productive, often reaching 120–150 cm, with the upright, spreading growth habit common to baccatum varieties. They yield heavily across a long season, with crops that continue into late summer and early autumn.
Seeds germinate best at 25–28 °C, typically sprouting in 10–21 days. Plants take 90–110 days from sowing to first harvest. In the UK, greenhouse or polytunnel cultivation is recommended to ensure reliable ripening.
