Obviously, Aji Panca is definitely
chinense. Somehow, every source I´ve seen lists Aji Colorado as a
baccatum, which is kinda hilarious when you think about it. How would the act of drying a pod change it´s taxonomic designation?
I realize that countless chiles in Latin America have different names when they´re dried versus when they´re fresh. And, I realize that often, there is confusion amongst varieties and names get mussed up in the process. This is especially true b/c, often, different ppl even within same sectors of the same region are using the same common name for different peppers, or using two different common names for a single pepper. Sure. And, it may be hard to ever ¨crack the code¨ as far as that goes with this pepper, in the past.
However, right now in 2017, if you´re buying seeds for Aji Panca from most WWW seed vendors, you´re supposedly buying a
chinense that ripens to brown. If you´re buying Aji Colorado, you´re supposedly buying a
baccatum that ripens to red. You can say that this situation is a result of Ajis being ¨anglicanized¨ (I´m sure you meant to type ¨anglicized¨), but Semillas is a Spanish firm. They speak Spanish there. I got this Aji Panca plant growing right now, we´ll see what color the pods turn to, but here´s what i´m growing right now:
http://www.chileplants.com/search.aspx?SearchName=AJI+PANCA+PEPPER+PLANTS&ProductCode=CHIAJP&SizeID=&SearchMode=simple&LengthID=&WidthID=&HeightID=&OrientationID=&FoliageID=&FleshID=&UseID=&Color=&Location=&Keyword=panca&HeatID=&TypeID=&DeterminancyID=&CategoryID=1&SeasonID=&NewProduct=&Letter=&SearchButton=Pressed&pagesize=20