Description
Chilli Name : MACHU PICCHU
Chilli Species : Baccatum
Chilli Origin : Peru
Chilli Heat : Medium
Machu Picchu is a Peruvian heirloom chilli variety, named after the famous Incan citadel high in the Andes. It’s a true aji type from the Capsicum baccatum family, valued for its rich, smoky-sweet flavour and aromatic pods that embody the essence of Peruvian cooking.
Pods are thick-walled and slightly elongated, 6–8 cm long and 3 cm wide, ripening from deep green to dark chocolate-red. The flesh is meaty with a complex, roasted sweetness and mild fruitiness, delivering medium heat around 5,000–15,000 SHU. This makes it perfect for sauces, grilling, or drying for seasoning, adding both depth and colour to dishes without overwhelming spice.
Plants are tall and vigorous (90–120 cm), producing heavy yields of pendant pods through the summer. Like many baccatums, they prefer warm, bright conditions and reward patient growers with abundant crops and a long harvest window.
Seeds germinate best at 28–30 °C, sprouting in 10–21 days. Plants mature in around 100–110 days, producing steadily once flowering begins.
