Description
Chilli Name : AJÍ PIURA
Chilli Species : Baccatum
Chilli Origin : Peru (Piura region)
Chilli Heat : Medium
The Ají Piura is a traditional Peruvian baccatum named after the Piura region, on the northern coast of Peru. Piura is known as one of the oldest agricultural centres in the Americas, and this variety reflects the long-standing role of ajís in the region’s food culture.
Pods are elongated and narrow, usually 6–8 cm long, ripening from green to bright red. Their flavour is fruity and tangy with a dependable medium heat, making them ideal for use in salsas, stews, and drying into flakes.
Plants are vigorous and upright, typically 100–120 cm tall, producing steady yields across the growing season. With their strong cropping habit, they are valued by growers who want both productivity and heritage flavour.
Seeds germinate best at 25–28 °C, usually sprouting in 10–21 days. Plants take 90–110 days from sowing to harvest. In the UK, greenhouse or polytunnel cultivation ensures reliable ripening, though warm summers may allow for outdoor success.
