Aji Benito - 15 pcs seeds

Aji Benito is an interesting hot pepper variety from Bolivia (Capsicum baccatum), producing slender fruits up to 8 cm long. The peppers ripen from light green to deep red and have moderate pungency of around 1 000–1 500 SHU. The plant forms a sturdy, well-branched bush up to 125 cm high and shows good tolerance to lower temperatures. It is suitable for cultivation both in a greenhouse and outdoors, and with proper overwintering can be kept for several years.

Aji Benito is a Bolivian variety of Capsicum baccatum, suitable for lovers of moderately hot peppers. The fruits are elongated and relatively slender, reaching about 8 cm in length. They are light green at first and gradually turn red as they ripen.

One of the interesting features of the variety is its growth habit. Aji Benito forms stable, strong bushes reaching approximately 125 cm in height. According to Vreeken's Zaden, the plants tolerate cooler conditions relatively well, so the variety can also be successfully grown outdoors. However, for maximum yield, the producer recommends greenhouse cultivation.

The pungency is relatively moderate – 1 000–1 500 Scoville Heat Units (SHU). This makes Aji Benito a good choice for people seeking a spicy flavour without the extreme heat of varieties such as Habanero or Bhut Jolokia.

Another major advantage is that the plant can be overwintered. At the end of the season it can be moved into a pot and brought indoors, where the fruits can continue ripening. In spring, the plant is pruned and, with suitable care, can be grown for several years instead of being started from seed every year.

Variety characteristics

✔️ Variety: Aji Benito
✔️ Botanical species: Capsicum baccatum
✔️ Type: Hot pepper
✔️ Origin: Bolivia
✔️ Pungency: 1 000–1 500 SHU
✔️ Fruit length: up to 8 cm
✔️ Shape: Elongated and slender
✔️ Unripe fruit colour: Light green
✔️ Colour at full maturity: Red
✔️ Plant height: up to approximately 125 cm
✔️ Growth habit: Strong, bushy
✔️ Good tolerance to cooler conditions
✔️ Suitable for overwintering
✔️ Perennial cultivation: Possible with protection from cold.

🌡️ Pungency

🔥 1 000–1 500 SHU on the Scoville scale

Aji Benito falls into the category of moderately hot peppers. This allows the fruits to be used more freely in the kitchen without the heat completely dominating the other flavours. The stated value of 1 000–1 500 SHU

🌱 Sowing and growing

Sowing period: January – April
Location: indoors
Germination temperature: 20–30°C
Planting in a greenhouse: after sufficient plant development
Planting outdoors: around the end of May
Maximum height: approximately 125 cm.

For a higher yield, the variety can be grown in a greenhouse. For taller plants, the use of stakes or other support is recommended. Alternatively, the plants can be pruned to keep a more compact form.

🪴 Overwintering

Aji Benito offers an interesting opportunity for perennial cultivation.

In autumn, the plant can be moved to a suitable pot and brought indoors. Placed in a bright location, for example by a window, it can continue developing and ripening the remaining fruits. In spring, it is pruned, after which the plant can resume active growth. According to the supplier, in this way the plants can be kept for several years.

🍴 Culinary use

Thanks to its moderate pungency, Aji Benito is suitable for:

• Fresh consumption
• Salads and sandwiches
• Spicy sauces
• Salsa
• Pickling
• Preserved vegetables
• Vegetable dishes
• Soups and stews
• Drying
• Preparing homemade hot seasonings

Its moderate pungency allows a larger amount of fruit to be used when the aim is to add spiciness without making the dish overly hot.

💡 Urban Botaniks tip: Start Aji Benito seeds early in the season at a stable temperature of 20–30°C. If you have a sufficiently bright place in winter, try overwintering the strongest plants – next season they can begin development significantly earlier than plants grown anew from seed.