Description
Chilli Name : AJÍ CRIOLLA SELLA
Chilli Species : Baccatum
Chilli Origin : Bolivia
Chilli Heat : Medium
The Ají Criolla Sella is a traditional Bolivian chilli with deep cultural roots. The name criolla refers to local or native traditions, while sella means saddle in Spanish, a nod to the highland culture where this chilli is widely grown. For generations it has been a staple in Bolivian cooking, valued for its balance of heat, fruitiness, and aroma.
Pods are small and tapered, usually 3–5 cm long, ripening from green to bright orange. They carry a medium heat with a fruity, citrusy flavour, often dried and ground into a spice that forms the backbone of regional sauces and stews.
Plants are compact and prolific, typically 60–90 cm tall, and yield large numbers of pods across the season. Their small size and colourful ripening habit make them both productive and attractive.
Seeds germinate best at 25–28 °C, sprouting in 10–21 days. Plants usually take 90–110 days from sowing to harvest. In UK conditions, greenhouse or polytunnel growing is recommended for reliable ripening.
