Aji Amarillo (Capsicum baccatum) is the most popular and important culinary pepper in Peru. This pepper is a prolific yielder, and one of our favorites for drying. Here on Mano Farm, we add a few whole dried peppers to a pot of black beans to warm things up a bit. Fruits are 3″-5″ long, cylindrical and slightly crinkled. They are typically harvested in the yellow (amarillo) to orange stage, when the peppers impart a sweet spiciness that’s not too overwhelming. Will ripen red and become potently spicy.
95 days from transplant. Annual.