Pepper, Aji Colorado (Capsicum baccatum), packet of 30 seeds, organic
Family: Nightshade (Solanaceae)
Perennial in Zones 10-12, otherwise grown as an annual, 120 days to harvest
~30,000 Scoville Heat Units
(Aji Colorado Chili Peppers) Member of a little known group of peppers native to Bolivia and Peru. Makes a fast growing, flat-topped bush 24-30” tall, loaded with ornamental flowers giving way to red, elongated fruits that are not particularly hot, but have a lot of flavor. We use these sweet-spicy, thin-walled fruits fresh in season, as a fresh condiment, sliced up on stir-fry or whenever someone has the impulse to soak some beans and make chili. As a dried pepper, they make a great sprinkle for the table, the pizza, or both and ground up they become an incomparable chili powder. The plants are highly adaptable to N. American temperate gardens, with easy germination in cool soils and a short maturation period, although not as quick as “Criolla Sella,” which is a related pepper that is also recommended. Aji Colorado handles wet conditions and high elevation better than other peppers—resistant to viral pathogens. Another highly significant aspect of Capsicum baccatum is that the mature peppers or nearly mature peppers remain more or less unaffected by light frosts. This means that harvest may occur on into November in our zone 6, and we make some of the best harvests on this plant in the late season. Do not prematurely pull up vines–they will keep pumping!
30 seeds/pkt., 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.
Admin Richo Cech –
Recipe for Aji Colorado Relish
Slice fresh red peppers into thin slices with a sharp knife or scissors, excluding the seeds and pulp
Put the fresh pepper slices in a steep sided bowl or a widemouth glass jar
Add salt to taste (I like to put 1/2 teaspoon salt per cup of peppers), sprinkled over the top of the pepper slices
Add sufficient apple cider vinegar or fresh lemon juice to cover the pepper slices
Cover the dish with a plate or loosely fit a lid to the jar and allow to sit.
Consume right away or anytime over the next few days. The relish stays good for a couple of days at room temperature and may be refrigerated to preserve it for longer. This is a very zesty garnish that will enliven any food. Tired of beans and rice? Add some Aji Colorado pepper relish–it will be a whole new food!
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That recipe sounds amazing. Is this comparable in heat or flavor to the usual “dried red pepper flakes” for pizza?
Richo Cech –
yes, thanks ftfg, and i have an additional recommendation for this, which is “Aleppo” pepper. Just dried and flaked a bunch of those and are they yummy! r