Pepper, Aji Amarillo (Capsicum baccatum), packet of 10 seeds, organic

$3.95

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.

Cultivation:  In general peppers prefer a scanty, even water supply, good drainage, full sun, and as long and hot a summer as they can get. Start indoors 40 to 50 days prior to the last frost. Thin seedlings to at least 2 inches apart in the flat. Transplant out to garden after the soil has really warmed up, or if in short-season areas, grow in the greenhouse. The best compost for Peppers is higher in phosphorous than nitrogen. Kelp is well-tolerated and makes for outrageous yields.

10 seeds per packet, 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.

In stock

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