Peruvian Aji peppers are well known for their flavor. Most have a delicious fruitiness that leans towards tropical.
Here's a brief description of the three hot AJI peppers:
SEEDS- Hot Pepper Aji Lemon or Lemon Drop, Aji Crystal, Aji de Jardin
### 1. **Aji de Jardín (Capsicum baccatum)**
**Description**: The Aji de Jardín, which translates to "Garden Aji," is a baccatum species of pepper known for its fruity flavor and medium heat. It typically produces slender, elongated pods that range in size from 2 to 4 inches in length. The peppers mature from green to yellow, and eventually to a vibrant red. The plant itself is relatively tall and sprawling, with green foliage and white flowers accented with yellow-green spots typical of many baccatum species.
**Heat Level**: Medium, around 15,000-30,000 Scoville Heat Units (SHU).
**Flavor**: Fruity and somewhat citrusy with a slightly sweet undertone, making it versatile in a variety of dishes.
**Uses**: Great for fresh salsas, pickling, or drying to use as a spice. It is also well-suited for sauces and ceviches, as the fruity notes enhance the overall flavor profile.
**Growth**: The plant is relatively hardy and easy to grow, making it a popular choice for home gardeners. It prefers a sunny location and warm temperatures.
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### 2. **Aji Cristal / Aji Crystal (Capsicum baccatum)**
**Description**: Aji Cristal, often spelled "Aji Crystal," is another baccatum species native to Chile. The pods are long and tapered, growing to about 3 to 4 inches, with a smooth, waxy texture. They start as a pale green, transitioning to a bright yellow, and then to orange-red as they ripen. The plant is bushy, reaching heights of around 2 to 3 feet, and is known for its prolific yield.
**Heat Level**: Medium, ranging from 30,000 to 50,000 SHU.
**Flavor**: Citrusy and slightly tangy with a hint of smokiness. When eaten in the earlier stages (yellow or green), the flavor is more pronounced, with less heat compared to the fully ripened red pods.
**Uses**: Commonly used in Chilean cuisine for sauces, pickles, and fresh salsas. The peppers are best harvested when yellow for their unique flavor profile.
**Growth**: Prefers full sun and warm conditions. It is relatively easy to cultivate in containers or in the garden and performs well in regions with longer growing seasons.
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### 3. **Aji Lemon (Capsicum baccatum)**
**Description**: Aji Lemon, also known as Lemon Drop, is another Capsicum baccatum variety prized for its bright yellow color and citrusy flavor. The peppers are about 2 to 3 inches long, slender, and slightly wrinkled. They mature from green to a striking yellow, adding a vibrant appearance to any garden. The plant itself is compact but productive, with a spreading habit and green foliage.
**Heat Level**: Medium to high, between 15,000 and 30,000 SHU.
**Flavor**: Bright and citrusy, with a clear lemon-like aroma and taste. The heat is sharp but dissipates quickly, leaving a lingering fruitiness.
**Uses**: Excellent for salsas, hot sauces, and marinades. The citrus notes make it ideal for seafood dishes or any recipe where a hint of lemony heat is desired. It also dries well and can be ground into a powder.
**Growth**: This pepper variety thrives in warm, sunny locations. It is known to be resilient and fairly easy to grow, making it a favorite among hobbyist gardeners and chili enthusiasts alike.
Each of these *Aji* varieties has unique flavor characteristics and heat levels, making them popular choices for adding complex spice profiles to a variety of dishes.