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Database of Chilli Pepper Varieties

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AJI BRAVO (PI 593924)

Species: Unknown | Origin: Ecuador | Heat: Unknown


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


This rare white flowering Aji variety produces heavy yields of 2 " long by " 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.


Mark McMullan

AJI BRAZILIAN STARFISH (PI 439368)

Species: Baccatum | Origin: Brazil | Heat: Hot


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 " long by 1 " 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 ##



Mark McMullan

AJI BROWN

Species: Chinense | Origin: Peru | Heat: Mild


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


Cross Country Nurseries

AJI CABALLERO

Species: Baccatum | Origin: Puerto Rico | Heat: Hot


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'.


Blake Howard

AJI CAMBA

Species: Baccatum | Origin: Peru | Heat: Unknown


Description currently unavailable.


www.terebess.hu

AJI CHOMBO

Species: Chinense | Origin: Panama | Heat: Very hot


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 COCHABAMBA

Species: Baccatum | Origin: Bolivia | Heat: Medium


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 DE BOTON (PI 593933)

Species: Chinense | Origin: Ecuador | Heat: Hot


This 3ft tall plant produces good yields of 1" long by " 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


AJI ESCABECHE (PI 260580)

Species: Baccatum | Origin: Bolivia | Heat: Mild


This tall vigorous variety produces 5" long by 1 " wide pods which mature from green to red approximately 85 days after transplanting. The pods are mildly pungent. United States Department of Agriculture (USDA) number PI 260580.


Redneckz Spysee Chilez

AJI HABANERO

Seeds for this variety are available in the seed exchange!

Species: Baccatum | Origin: Mexico | Heat: Medium


2 to 2.5 inches long by 0.5 to 0.75 inches wide; Andean Aji Type; matures from yellow green to orange; pendant pods; from S. America; Uses: Tall Variety; Long Season;Very interesting taste. Combination of sweet and sour taste. Not too hot, just nice little heat.


Jukka Kilpinen

Jakob Axelsson

AJI JOBITO

Species: Chinense | Origin: Venezuela | Heat: Sweet


The source of this variety seems to be Lindberg Figueroa in Venezuela. Described as a thick walled Chinense with all the typical Chinense flavour and smell, but almost no heat. One of the best low heat Chinense peppers you can grow.





AJI RURRENABAQUE

Species: Annuum | Origin: Bolivia | Heat: Unknown


Description currently unavailable.



Semillas La Palma

AJI UMBA RED (OJEMMA)

Species: Chinense | Origin: Surinam | Heat: Very Hot


These nice pods have a similar heat, aroma and flavour of the Habanero, but a more 'box-like' appearence. They average about 1 - 1.5 inches in length and ripen from a light lime green to red on a shrub like plant. A nice varieity to use for 'Habanero hot sauces', salsas and for drying and smoking. Also know as Adjuma and Ojemma.


Allen M Boatman

AJI UMBA YELLOW (OJEMMA)

Species: Chinense | Origin: Surinam | Heat: Very Hot


These nice pods have a similar heat, aroma and flavour of the Habanero, but a more 'box-like' appearence. They average about 1 - 1.5 inches in length and ripen from a light lime green to yellow on a shrub like plant. A nice varieity to use for 'Habanero hot sauces', salsas and for drying and smoking. Also known as Adjuma and Ojemma.


Allen M Boatman
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