Common Name: |
Aji |
Botanical Name: |
Capsicum baccatum syn. C. microcarpum |
Genus: |
Capsicum |
Family: |
Solanaceae |
Location: |
Ecuador, Peru |
Cultivation: |
Rich, well-drained soil in sun. Capsicum baccatum var. pendulum and C. pubescens withstand cooler conditions. Capsicum pubescens may be espaliered or pruned. Plant bugs may damage growing points and leaves; plants under cover may be affected by spider mite, whitefly, and aphid. |
Propagation: |
By seed sown in early spring. |
Harvest: |
Unripe fruits are picked as required and used raw, pickled, or cooked. Ripe fruits are picked in summer and used fresh, pickled, or dried for condiments, decoctions, ointments, powders, tinctures, tablets and oleo-resin. |
Height: |
3m (10ft) |
Width: |
1.5-2m (5-6ft) |
Variations: |
Var. pendulum syn. C. pendulum (Andean aji) Is a cool-growing, late-maturing variety with medium to very hot fruits, to 13cm (5in) long. Common in the southern Andes and Ecuador. Height: 45cm-2m (18in-6ft) Width: 1.2m (4ft) |
Aji Amarillo (Yellow Peruvian Pepper) Has pungent, thin-walled, yellow to orange fruits, 13-18cm (3-7in) long. Typical of Peruvian cuisine, especially in ceviche (marinated raw fish).
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Christmas Bell (Orchid chili) Has moderately pungent, well-flavored yellow fruits that are shaped like a crumpled bell pepper and ripen red. Often dried for ornamental garlands. |
Hardiness: |
Min. 4-21°C (39-70°F) depending on cultivar. |
Parts Used: |
Fruits |
Properties: |
As for pungent-fruited cultivars of C. annuum. |
Medicinal Uses: |
As for pungent-fruited cultivars of C. annuum. |
Culinary Uses: |
As for pungent-fruited cultivars of C. annuum. |
Warning: |
Capsicum oleo-resin is subject to legal restrictions in some countries. |
Bibliography: |
Encylopedia of Herbs by Deni Brown Copyright ©: 1995, 2001 Dorling Kindersley Limited pp 153-155
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