Description
Chilli Name : AJÍ PERUVIAN
Chilli Species : Baccatum
Chilli Origin : Peru
Chilli Heat : Medium
The Ají Peruvian is a traditional baccatum variety from Peru, a country where ajís have shaped cuisine and culture for centuries. This variety reflects the classic traits of Peruvian ajís — fruity flavour, medium heat, and steady productivity — making it a reliable and versatile chilli both in local cooking and for growers worldwide.
Pods are elongated and slightly curved, typically 6–9 cm long, ripening from green to bright red. Their flavour is tangy and fruity with a dependable medium heat, ideal for sauces, salsas, and stews.
Plants are vigorous and tall, usually 100–150 cm, with the upright habit of baccatum types. They are strong croppers, producing generous harvests across the season.
Seeds germinate best at 25–28 °C, sprouting in 10–21 days. Plants take 90–110 days from sowing to harvest, with pods ripening steadily through summer and autumn. In UK conditions, greenhouse or polytunnel cultivation is recommended for full crops.
