Aji Chombo Pepper Seeds – Rare Panamanian Scotch Bonnet Type | Fruity, Fiery (Capsicum chinense)

Aji Chombo is Panama’s prized Scotch Bonnet-type pepper — a Capsicum chinense closely related to habanero, widely used in Panamanian and Caribbean hot sauces and cuisine. Big, solid pods with a beautiful fruity sweetness and serious, ripping heat. Plants are sturdy and productive, growing over a meter tall and performing exceptionally well in the ground. Prolific pods develop a rich character that makes them a standout choice for hot sauce making.

Variety Details

• Species: Capsicum chinense
• Origin: Panama
• Type: Scotch Bonnet type (related to habanero)
• Pod Description: Big, solid, fruity-sweet with intense heat
• Heat Level: Extremely hot — Scotch Bonnet/habanero range
• Plant Height: Over 1 meter (100 cm); very sturdy
• Best Use: Hot sauce, Panamanian and Caribbean cuisine, fresh

Safety First

Always wear gloves. Wash hands thoroughly after removing gloves. Never touch eyes or sensitive areas. Lime juice may help relieve skin burn if needed.

Starting Seeds

• Start indoors 10–12 weeks before last frost
• Germination temperature: 80–85°F — heat mat required; 2–5 weeks to germinate
• Use organic seed-starting mix; avoid jiffy peat pots or standard potting soil
• Transplant outdoors after last frost when soil is consistently warm

Growing Tips

• Full sun; fertile, well-drained soil
• Best results planted in the ground; also grows well in large containers
• Add compost to planting hole; feed with compost tea every 2–3 weeks during early growth
• Water 1 inch per week; mulch 1–2 inches around base