Description
Chilli Name : AJÍ HUÁNUCO
Chilli Species : Baccatum
Chilli Origin : Peru (Huánuco region)
Chilli Heat : Medium
The Ají Huánuco is a traditional Peruvian variety named after the Huánuco region, an area of the central highlands known for its fertile valleys and long agricultural history. Like many Peruvian ajís, it is deeply rooted in local cuisine, bringing fruity flavour and steady heat to sauces and stews that have been part of the country’s food heritage for centuries.
Pods are elongated, usually 6–10 cm long, ripening from green to bright red. They carry a tangy, fruity flavour with medium heat, making them versatile for fresh use, drying, or cooking into traditional Peruvian dishes.
Plants are tall and vigorous, reaching 100–150 cm, with the upright, spreading habit typical of baccatum varieties. They are productive and reliable, yielding generously throughout the season.
Seeds germinate best at 25–28 °C, sprouting in 10–21 days. Plants usually take 90–110 days from sowing to first harvest. In the UK, greenhouse or polytunnel growing is recommended to ensure reliable ripening, though outdoor success is possible in a warm summer.
