Aji Varieties
- Thread starter SavinaRed
- Start date
I will be growing the Amarillo next year. This year I grew Omnicolor, Cristal, Cito, Starfish, Bishops Crown , Inca Red Drop and Mango.. My pineapple and lemon didn't do well and died early on this year. I will try Them again next season and add a few other varieties as well. I live near Modesto, Ca and the Aji's do the best out of all the varieties of peppers I grow. They seem to do well in this climate more so than other types of peppers. What I like the best about them is when making a sauce you really don't need to add fruit as they taste great on their own as they are a very fruity/sweet variety.Masher said:
Take a look at these Starfish Phenoms/crosses. This is my first year growing them so not sure if they were crossed but they sure look cool and are definitely hotter than Bishops Crowns. I'm saving the seeds from these peppers.
Update I decided to make a sauce from these 300 plus peppers. All that is in it will be the Peppers and ACV.
Update I decided to make a sauce from these 300 plus peppers. All that is in it will be the Peppers and ACV.
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Interesting. I've got more ripening and will likely pick some tomorrow. Will be interested to see if the heat level is more like as you describe. Admittedly, I have only one BC plant, and it's one of the two plants I've dubbed "drama queens." That might or might not have anything to do with how mild the pods have been so far.
You should grow aji amarillo. Trust me, it is worth a spot in your garden.Masher said:
Nice looking ajis! Baccatums do well both as a sauce or dried in my experience. I usually freeze the really thick fleshed ones, like aji amarillo, to use over the winter.
Just a note about the Amarillos - among the baccatum I've grown*, they are probably the slowest to ripen. You might want to add a few other baccatum so as to avoid the dreaded 'pepper hole.' 
As with SavinaRed, I think the baccatum handle high summer heat better than any other species of pepper, possibly excluding native SW Annuums. None of my Chinense produce in the dead of summer, while most of the baccatum manage at least a few pods. Aji Angelo is probably most prolific of the bunch.
(* Bishop's Hat, Braz Starfish, Inca Red Drop, Cap267, Aji... Cito, Cristal, Peruvian, Angelo, Mango (golf ball pheno), Pineapple, Limon, Colorado, Verde, etc.)
As with SavinaRed, I think the baccatum handle high summer heat better than any other species of pepper, possibly excluding native SW Annuums. None of my Chinense produce in the dead of summer, while most of the baccatum manage at least a few pods. Aji Angelo is probably most prolific of the bunch.
(* Bishop's Hat, Braz Starfish, Inca Red Drop, Cap267, Aji... Cito, Cristal, Peruvian, Angelo, Mango (golf ball pheno), Pineapple, Limon, Colorado, Verde, etc.)
If you think aji amarillo takes a while to ripen, you should see aji pacay. Slap a solid month on top of aji amarillo ripening times, and that is aji pacay. Start your aji amarillo early, and you will have more than enough to last all year from 2-3 plants.Geonerd said:Just a note about the Amarillos - among the baccatum I've grown*, they are probably the slowest to ripen. You might want to add a few other baccatum so as to avoid the dreaded 'pepper hole.'
As with SavinaRed, I think the baccatum handle high summer heat better than any other species of pepper, possibly excluding native SW Annuums. None of my Chinense produce in the dead of summer, while most of the baccatum manage at least a few pods. Aji Angelo is probably most prolific of the bunch.
(* Bishop's Hat, Braz Starfish, Inca Red Drop, Cap267, Aji... Cito, Cristal, Peruvian, Angelo, Mango (golf ball pheno), Pineapple, Limon, Colorado, Verde, etc.)