Aji Amarillo Pepper Seeds
The Aji Amarillo (Capsicum baccatum) is a staple in Peruvian cuisine, known for its distinct fruity and citrusy flavor combined with a medium heat. Its name translates to "yellow chili pepper" in Spanish, though the pods typically ripen ...
- Packet
- 10+ seeds per packet
- Maturity
- 85 days from transplant
- Germination
- 26-30 C; allow 10-21 days
- Heat
- 30,000-50,000 SHU
- Type
- Capsicum baccatum pepper
- Plant habit
- Tall productive pepper plant
- Seed line
- Open-pollinated heirloom
- Origin
- Peru / Andes
- Best for
- Peruvian sauces, ceviche, pastes, drying
- Packed for
- Packed for 2026
Start indoors in February or March for Canadian gardens; use bottom heat for steady germination.
The Aji Amarillo (Capsicum baccatum) is a staple in Peruvian cuisine, known for its distinct fruity and citrusy flavor combined with a medium heat. Its name translates to "yellow chili pepper" in Spanish, though the pods typically ripen to a vibrant golden-orange.
- Flavor: Sweet, bright, and fruity, with complex tropical notes reminiscent of mango, passionfruit, and apricot. When dried, some describe the taste as having a subtle raisin-like quality.
- Heat: Moderate, with a range of 30,000–50,000 Scoville Heat Units (SHU). The heat level is comparable to a serrano pepper and is typically a balanced warmth that complements the pepper's complex flavor.
- Origin: An ancient, heirloom variety from the Andes region of Peru. It is one of the most important ingredients in Peruvian cooking, prized for both its taste and color.
- Appearance: The long, slender pods grow to be 4–5 inches long with smooth, waxy skin. While named "yellow," they mature to a deep golden-orange.
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Culinary Uses:
- Peruvian Cuisine: A core ingredient in many Peruvian dishes, including papa a la huancaína (potatoes with spicy cheese sauce), ají de gallina (creamed spicy chicken), and ceviche.
- Pastes and Sauces: The pepper is often puréed into a paste to form the base of many sauces, providing its signature flavor and a warm, golden color.
- Seasoning: It can be used fresh in salsas or dried and ground into a chili powder.
- Cooking: The pepper holds up well to grilling, frying, and stuffing.
Want the curated set? This variety is also included in the Hot Sauce Garden Pack.
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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