Description
Chilli Name : AJÍ ROJO
Chilli Species : Baccatum
Chilli Origin : South America
Chilli Heat : Medium
The Ají Rojo, meaning “Red Ají”, is a traditional South American baccatum known for its bright colour, fruity flavour, and reliable medium heat. It’s one of the many ajís that have shaped regional cuisines for centuries, used fresh, dried, or cooked into sauces and stews.
Pods are elongated and slightly curved, typically 7–10 cm long, ripening from green to a vivid red. Their flavour is tangy and fruity with steady heat, making them versatile for everyday cooking and an essential part of many traditional South American recipes.
Plants are tall and productive, usually 100–150 cm, with the upright growth habit typical of baccatum types. They produce generous crops over a long season, making them a favourite for growers seeking steady yields.
Seeds germinate best at 25–28 °C, sprouting within 10–21 days. Plants take 90–110 days from sowing to harvest. In the UK, greenhouse or polytunnel growing ensures full ripening, though outdoor success is possible in warmer summers.
