Pepper, Aji Amarillo (Capsicum baccatum), potted plant, organic

Please note:  we normally do not list pepper plants on this website but are making an exception in 2021 with the Aji amarillo plants.  Unless you live in a zone 9 or 10, I would say, given the extended maturation time, that these must be greenhouse grown, and if greenhouse grown, can be expected to be spectacularly large and perennial.  Therefore, we’re expecting some greenhouse growers to be attracted by these sturdy starts.

Family:  Nightshade (Solanaceae)

Perennial in Zones 10-12, otherwise grown as an annual, 190 days to harvest

~40,000 Scoville Heat Units

Native to Peru and used extensively in Peruvian cuisine, cooked in stews or (mainly) as a fresh, sliced pepper combined with citrus and red onion.  An incomparable condiment!  Amarillo means “yellow” which is the cooked color–mature fruits are orange.   Aji amarillo makes a large-leaved bush that appreciates staking.  The plant can reach up to 5 feet in height and 3 feet wide.  The fruits are large and sparse on the plant.  Since maturation takes an extended period of time, these are often greenhouse-grown in 3-gallon or larger pots.

potted plant, Certified Organically Grown

Traditional usage (TWM): flavor enhancement, circulation stimulant, antibacterial, vermifuge, against shock, life extension, prophyllactic to cancer and heart disease.*  Source of capsaicin.

* American Heart Association Scientific Sessions Report, Presentation P1036

• Consumption of chili pepper may reduce the relative risk of cardiovascular disease mortality by 26%, according to an analysis of diet and mortality data from four large, international studies.
• Chili pepper consumption was associated with a 25% reduction in death from any cause and 23% fewer cancer deaths, compared to people who never or only rarely consumed chili pepper.