AJI CHIVATO (PI 260550)
Species: Baccatum Origin: Peru Heat: Hot
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This plant is more accurately part of the Capsicum baccatum var. pendulum species and produces good yields of 1" long by ¼" wide peppers which mature from green to orange approximately 85 days after transplanting.|The Plant has green stems, green leaves, and white flowers. United States Department of Agriculture (USDA) number PI 260550
AJI CHOMBO
Species: Chinense Origin: Panama Heat: Very hot
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A Scotch Bonnet type from Panama which is used extensively in South America and the Caribbean for making hot sauces. These very pungent peppers are very hard to get hold of in the UK, but are a must for anyone who likes to make their own 'authentic' sauce.
© Allen Boatman
AJI CHUNCHO (PI 260480)
Species: Frutescens Origin: Peru Heat: Unknown
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This relatively tall, bushy plant produces 0.75in long by 0.5in wide pods which grow erect on the plant. They mature from green to red.
© Dr R Jarret USDA ARS
© Dr R Jarret USDA ARS
AJI CITO
Species: Baccatum Origin: Peru Heat: Hot
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This is the hottest baccatum measured so far by the New Mexico State University (NMSU). This plant produces good yields of 2" long by ½" wide yellow pedant shaped peppers which are similar in appearance to the more common 'Lemon Drop'. There peppers are very pungent and mature from green to yellow approximatly 90 days after transplanting The plant has green stems, green leaves and the characterstic baccatum type white flowers with greenish-yellow markings. Approximately 100000 scoville heat units.
© Jukka Kilpinen
© Jukka Kilpinen
AJI COCHABAMBA
Species: Baccatum Origin: Bolivia Heat: Medium
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The cultivar, 'Cochabamba' produces pods that are pointed, measuring 4 inches by .75 inch. They mature from green to red and have a medium pungency. The plant is tall and can reach over five feet in height with dark green foliage and leaves that measure seven inches in length. These species tend to have a spicy and fruity flavor that goes well with fish. An average plant will produce forty small and oval pods.
AJI COHINCHO
Species: Baccatum Origin: Unknown Heat: Unknown
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Description currently unavailable.
AJI COLORADO
Species: Baccatum Origin: Bolivia Heat: Hot
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This very prolific, tall variety from the Peruvian Andes produces brilliantly coloured 3 to 5in pendant shaped pods, which are slightly wrinkled. The pods mature from green to a brownish red approximately 75-80 days after transplanting. These tasty peppers are used both fresh and in their dried powdered form.
© Jukka Kilpinen
© Jukka Kilpinen
AJI CRIOLLA SELLA
Species: Baccatum Origin: Bolivia Heat: Hot
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An Aji type, this medium sized 24in plants produces 2-3" fruits that ripen from light green to golden yellow approximately 100 days after transplanting. The peppers are quite pungent and have lemony overtones. A very nice variety.
© Mark McMullan
© Mark McMullan
AJI CRISTAL (PI 281320)
Species: Baccatum Origin: Chile Heat: Medium
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A beautiful variety from Curico in Chile, this 2-3ft tall plant produces good yields of 3 ½" long by 1 ½" wide pendant shaped pods which mature from light green, to pale yellow and then to red approximately 90 days after transplanting. Pods have a citrus like flavour and many say they are best eaten when immature. Excellent for making salsa. United States Department of Agriculture (USDA) variety PI 281320.
© Mark McMullan
© Julian Livsey
AJI DE BOTON (PI 593933)
Species: Chinense Origin: Ecuador Heat: Hot
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This 3ft tall plant produces good yields of 1" long by ¾" wide hot peppers which mature from light yellow to orange approximaetly 90 days after transplanting. These peppers are found in farmers markets in Provincia Manabi, Ecuador. United States Department of Agriculture (USDA) number PI 593933
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