Description
Chilli Name : AJÍ GUYANA
Chilli Species : Baccatum
Chilli Origin : Guyana
Chilli Heat : Medium
The Ají Guyana is a traditional baccatum variety from Guyana, reflecting the long history of chillies in South America’s coastal and inland cultures. Like many ajís, it is valued for its balance of fruity flavour and medium heat, making it a staple in local cooking where it adds warmth without overwhelming dishes.
Pods are elongated and slightly curved, typically 6–9 cm long, ripening from green to bright red. Their flavour is tangy and fruity with steady medium heat, ideal for fresh use in salsas, drying into flakes, or cooking into stews and sauces.
Plants are vigorous and upright, often reaching 100–120 cm, and are reliable croppers across the season. They thrive in warm climates and will produce generously when given long, sunny conditions.
Seeds germinate best at 25–28 °C, sprouting in 10–21 days. Plants usually take 90–110 days from sowing to harvest. In the UK, greenhouse or polytunnel growing is recommended to ensure pods ripen fully.
