Aji Verde Hot Pepper Seeds - 15 pcs

Aji Verde (Aji Verde) is a traditional Peruvian chilli pepper, Capsicum baccatum, still grown along Peru's northern coast, especially in the Lambayeque and Piura regions. It produces wrinkled, relatively broad, pointed fruits 6–10 cm long, usually harvested green but changing to red and orange-red at full maturity. Its heat is very mild – 1 000–1 500 SHU, making it excellent for fresh eating and homemade sauces.

Aji Verde (Aji Verde) is an interesting Peruvian variety with a long local tradition. In its homeland, it is often grown as a large perennial plant in home gardens, and the fruits are usually harvested while still green.

Its mild heat allows the flavour of the pepper itself to remain at the forefront. In Peru, the fruits are traditionally eaten raw or used to make sauces.

Variety characteristics

• Bulgarian name: Aji Verde
• Original name: Aji Verde
• Botanical species: Capsicum baccatum
• Origin: Peru
• Traditional regions: Lambayeque and Piura
• Heat level: 1 000–1 500 SHU
• Fruit length: 6–10 cm
• Shape: Wrinkled, relatively broad and pointed
• Harvest: Usually when green
• Colour at full maturity: Red to orange-red
• Life cycle: Can be grown as a perennial with suitable overwintering
• Main use: Fresh consumption and sauces.

🔥 Heat

1 000–1 500 SHU

Aji Verde (Aji Verde) is one of the milder chilli peppers.

This makes it suitable for people who prefer a lightly spicy character rather than intensely burning heat.

🌱 Sowing and growing

Sowing: January–April
Location: indoors
Germination temperature: 20–30°C
Greenhouse: recommended for a higher yield
Planting outdoors: around the end of May
Support: tall plants can be tied up
Pruning: suitable for controlling size.

An interesting feature is the possibility of perennial cultivation. In autumn, the plant can be moved to a pot and brought into a bright, protected place, where it can continue to develop.

🍴 Culinary use

In Peru, Aji Verde (Aji Verde) is traditionally harvested green and used raw or to make sauces.

Thanks to their low heat, the fruits can be used quite generously in salsas, fresh sauces, salads and various vegetable dishes without the spiciness dominating the other flavours.