Description
Chilli Name : AJÍ VALLE DE CANCA
Chilli Species : Baccatum
Chilli Origin : Dominican Republic (Canca Valley)
Chilli Heat : Medium
The Ají Valle de Canca is a regional baccatum variety from the Canca Valley in the Dominican Republic. Its name directly ties it to this fertile valley, an agricultural heartland where chillies have long been part of local growing and cooking traditions. As with many regional ajís, it carries fruity flavour with a steady medium heat, making it valuable both as a heritage variety and a practical cooking chilli.
Pods are elongated, usually 6–9 cm long, ripening from green to bright red. Their flavour is tangy and fruity with a balanced heat, lending them well to sauces, stews, and fresh table use.
Plants are tall and vigorous, often reaching 100–130 cm, and are consistent croppers across the season. They are well adapted to warm conditions and deliver reliable yields when given long, sunny growth periods.
Seeds germinate best at 25–28 °C, sprouting in 10–21 days. Plants usually take 90–110 days from sowing to harvest. In UK conditions, greenhouse or polytunnel growing is recommended to ensure full ripening.
