Aji Amarillo Pepper

Capsicum baccatum 'Aji Amarillo'

vegetable

Aji Amarillo (Capsicum baccatum) is the most important pepper in Peruvian cuisine: large, 5 to 6 inch yellow-orange pods with a fruity berry-like flavor (with hints of mango and passion fruit) and a medium-hot 30,000 to 50,000 Scoville heat. The variety is foundational in aji de gallina and papa a la huancaina; the plant grows over 5 feet tall.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Basil — Repels aphids and may improve pepper flavor
• Marigolds — Suppress nematodes in the pepper root zone
• Carrots — Different root depth allows interplanting
• Onions — Sulfur compounds discourage aphids

❌ Keep away from

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide

• Aphids →

  Encourage ladybugs and lacewings, blast with water, and avoid heavy nitrogen

• Pepper hornworm →

  Hand-pick large caterpillars at dusk; use Bt only on heavy infestations

• Blossom end rot →

  Maintain steady soil moisture and adequate calcium; mulch deeply

• Bacterial spot →

  Avoid overhead watering, rotate peppers for 3 years, and remove infected leaves

🌾 Harvest & storage

Aji Amarillo ripens 120 days from transplant. Green pods are hot but lack the fruity sweetness; wait for the mature golden-orange color for full flavor. Snip with pruners (do not pull, which damages the plant). Use fresh in ceviche and aji sauces, or freeze whole pods. Aji paste made by blending ripe pods with oil is a Peruvian pantry staple.

🥗 Nutrition & benefits

About 40 calories per 100 g fresh with 1.5 g fiber, high vitamin C, and high beta-carotene (giving the deep yellow-orange color). Aji Amarillos heat comes from capsaicin, which has been studied for metabolism and pain relief effects.