Any chile pepper database

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AJI BRAVO (PI 593924)

Species: Unknown Origin: Ecuador Heat: Unknown
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Also known as Imili Uchu or CAP 937. United States Department of Agriculture (USDA) number PI 593924

AJI BRAZILIAN BONANZA

Species: Baccatum Origin: Brazil Heat: Very Hot
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This rare white flowering Aji variety produces heavy yields of 2 ¼" long by ½" wide hot peppers which grow upright on tall sturdy plants which can grow upto 4ft in height. The peppers mature from green, to orange and then to to red approximately 90 days after transplanting. They are 10 times hotter than most Aji varieties.

AJI BRAZILIAN STARFISH (PI 439368)

Species: Baccatum Origin: Brazil Heat: Hot
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A much sort after and very unusual variety due to its uniquely shaped peppers. This tall plant has a vine like habit and produces good yields of ¾" long by 1 ¾" wide starfish shaped peppers that are very pungent. The peppers mature from green to red approximately 90 days after transplanting. The white flowers of this plant are also very attractive with the distinctive Baccatum greenish-yellow markings. ## HIGHLY RECOMMENDED ##

AJI BROWN

Species: Chinense Origin: Peru Heat: Mild
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The Aji Brown also known as 'Aji Panca' is the second most common Aji variety in Peru and is grown mainly near the coast. It is sometimes mistaked for a Baccatum but is actually part of the Chinense species.. The plant is white flowering and can grow up to 3ft in a single season. The pods are large measuring 4 to 6 inches long and 1 to 1 1/2 inches across, have medium thick flesh with a berry flavour and smokey overtones. They mature from green to a deep rich brown in approximately 85 days. Its aromatic taste makes it superb raw in salsas or salads. 1,000-1,500 Scoville units

AJI CABALLERO

Species: Baccatum Origin: Puerto Rico Heat: Hot
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This 3 to 4 feet tall plant yields lots of 1in long firey hot peppers which stand upright on the plant. Used extensively in traditional Puerto Rican cooking, particularly to make 'pique'.

AJI CACHUCHA

Species: Chinense Origin: Cuba Heat: Mild
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Aji Cachucha is a small mild, sweet-tasting pepper used in many traditional Cuban dishes. It is also sometimes known (especially in Puerto Rico) as an Aji Dulce. The pods ripen from a light pale green to a yellow/orange. Don't confuse this pepper with the habanero, which looks very similar and is related, as although it has the Habanero flavour,it has none of the heat.

AJI CAMBA

Species: Baccatum Origin: Peru Heat: Unknown
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Description currently unavailable.

AJI CENTRO AMERICANOS

Species: Annuum Origin: Unknown Heat: Unknown
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This variety is grown by our pod pals Mats & Patricia Pettersson in Sweden and very little infromation is know. These small bullet shaped pods grow erect on the plant and mature from white to red.

AJI CEREZA

Species: Annuum Origin: Peru Heat: Hot
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The Aji Cereza is similar in shape to a cherry, hence ts name, 'Cereza' which translates into Cherry in Spanish. Found commonly in the Peruvian jungle, these tall sprawling plants produce very pungent small cherry like pods which grow upright on the plant and mature from green to a deep red colour. 70,000 - 80,000 Scoville units

AJI CHARAPA

Species: Chinense Origin: Peru Heat: very hot
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Aji Charapa is wild variety found in the northern region of the Peruvian jungle, close to the city of Iquitos. In this area, the people are called "Charapas", hence its name. The small tepin like spherical pods measure a maximum of 1/4 in diameter and mature from green to a red and/or yellow. This variety is not grown commercially, but mostly in backyards or is harvested from wild plants. The AjÌ Charapa is eaten fresh with foods or used as an ingredient in preparing all types of dishes

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