Aji Amarillo – Live Pepper Plant | Peruvian Yellow Chili Capsicum baccatum

The Soul of Peruvian Cuisine — Fruity Heat with Mango & Passion Fruit Notes

Aji Amarillo (Capsicum baccatum) is the cornerstone of Peruvian cooking — a vibrant orange-yellow chili with fruity heat reminiscent of mango and passion fruit. Similar in punch to a Scotch Bonnet but with a distinctive raisin-like aroma and thick, bright skin. An essential for ceviche, stews, and traditional Andean sauces like huancaina and ocopa.

Plant Details

• Species: Capsicum baccatum
• Heat Level: 30,000–50,000 SHU (medium-hot)
• Fruit: 4–5 in long, tapered, vibrant orange at maturity
• Plant Size: 24–36 in tall
• Days to Maturity: ~90 days from transplant
• Best For: Ceviche, Peruvian sauces, stews, hot sauce
• Container Friendly: Yes – 5-gallon pot or 18″ container

Growing Tips

Plant in full sun with rich, well-draining soil. Amend the planting hole with compost and feed every 2–3 weeks for the first 6 weeks. Mulch the base with 1–2″ of compost to retain moisture. Keep indoors during cold snaps below 55°F.

Harvest Tips

Harvest with clean garden scissors when fruits reach full orange. Frequent harvesting encourages new bud formation and extends the productive season.