Description
Chilli Name : AJÍ COCHABAMBA
Chilli Species : Baccatum
Chilli Origin : Bolivia (Cochabamba region)
Chilli Heat : Medium
The Ají Cochabamba is a traditional Bolivian variety named after the city and region of Cochabamba, a fertile valley long known for its agriculture. Chillies from this area have been part of local cooking for centuries, shaping sauces, stews, and everyday meals. For growers, the name connects the variety directly to its cultural and geographic roots.
Pods are small, conical, and upright, typically 3–5 cm long, ripening from green to bright red. They have a crisp, fruity flavour with medium heat, making them versatile in fresh salsas or as a dried spice. Their compact size and bright colour also make them attractive in the garden.
Plants grow to 70–100 cm, branching well and producing heavy crops across a long season. Like many baccatum types, they are vigorous and reliable, with pods carried upright above the foliage.
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.
