Variété de collection
Aji Challuaruro Pepper Seeds
Aji Challuaruro Pepper SeedsA rare South American Capsicum baccatum with remarkable colour variation and a fruity, aromatic flavour. Pods move through pale cream, lavender, yellow, orange and red as they mature, making this an exceptiona...
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Aji Challuaruro Pepper Seeds
A rare South American Capsicum baccatum with remarkable colour variation and a fruity, aromatic flavour. Pods move through pale cream, lavender, yellow, orange and red as they mature, making this an exceptional collector pepper with real kitchen value.
What to Expect
- Fruit: elongated, tapered pods with thin skin and naturally varied colour stages.
- Flavour: sweet, fruity and apple-like with a gradual, lingering heat.
- Heat: approximately 15,000–50,000 SHU depending on the line and growing conditions.
- Kitchen use: fresh sauces, salsa, ceviche, pickling, drying and colourful seasoning blends.
Growing Notes
- Start indoors 8–10 weeks before the last frost.
- Transplant after nights are reliably warm and provide full sun.
- Plants may benefit from staking as the productive branches fill with pods.
Packet: 10+ seeds. Rare open-pollinated baccatum; colour and pod shape may vary naturally.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.
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