Aji Charapita Pepper Seeds – Fruity Yellow-Orange Chili

Bring tiny, colorful chilies to your pepper garden with Aji Charapita. These round, pea-sized peppers ripen to yellow-orange and offer fruity, tropical flavor with a hot bite. Grow a plant in a sunny garden or roomy container, then use small amounts of the harvest to brighten sauces and cooked dishes.

Variety Highlights

• Variety: Aji Charapita.
• Botanical name: Capsicum chinense.
• Pods: Small and round, approximately 1/4 inch across.
• Ripe color: Yellow to orange-yellow.
• Flavor: Fruity and tropical with substantial heat.
• Growing options: Sunny garden beds or containers with good drainage.

Heat, fruit size, and yield vary with growing conditions. No exact heat rating or number of pods per plant is guaranteed.

Available Seed Packs

• 10 seeds
• 25 seeds
• 100 seeds

Select your preferred quantity before adding to cart. This listing is for planting seeds, not live plants or harvested peppers.

Starting Indoors

Start approximately 10–12 weeks before your intended outdoor planting season. Sow about 1/4 inch deep in a clean, well-drained seed-starting mix. Gentle bottom heat can help maintain warm soil; the supplied directions suggest approximately 80–85°F.

Keep the mix lightly moist, not saturated, and maintain good air circulation. Provide bright light after emergence. Germination may take 1–4 weeks or longer and can be uneven, so allow time rather than relying on a fixed date.

Transplanting and Containers

Harden seedlings off gradually over 1–2 weeks, beginning with sheltered exposure and increasing sunlight. Transplant after frost danger has passed and nights and soil are reliably warm. Protect young plants from chilly nights.

Choose full sun and fertile, well-drained soil. For containers, use drainage holes and approximately 5 gallons or more of growing space. Indoor growing requires adequate light and warmth; continuous year-round fruiting is not guaranteed.

Care and Harvest

Water consistently without leaving roots waterlogged. Mulch can help conserve moisture. Feed according to fertilizer directions and plant needs, rather than a fixed schedule.

Pick ripe yellow-orange pods gently or use small scissors to avoid damaging branches. Harvest regularly as fruit develops. Wash harvested peppers before kitchen preparation.

Kitchen Use and Safe Handling

Start with small quantities in sauces, salsas, and cooked recipes, adjusting to your heat tolerance. Wear gloves when handling seeds or cutting peppers, avoid touching your eyes or face, and wash hands and utensils thoroughly afterward.

Do not use lime juice as a skin-burn remedy. Avoid inhaling pepper dust or processing fumes and use good ventilation. Keep hot peppers and seeds away from children and pets. Do not eat the planting seeds supplied in the packet.