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Al day And Night Aji Aji Aji Aji

talas

talas

This variety has more combinations and mixed Varietys than the combination of pin numbers on your bank card and more and more are been found each year..The list of Species of chili is just fantastic C.Annuun,C.chinese,C.pubescens,C.Frutescens and its most
Common C.Bacctums, They seem to be over Peru,Bolivia,Brazil,Equador
Argentina most south American country`s and cultivated for new variety's world-wide.
What Aji have you Grown,What would you like to grow and is there variety you interested in and would like more information on,
And most importantly whats the flavor like of the variety's you've grown..For powder,Sauce,Rubs,Canning or just plain enjoy the pods
What Aji makes you happy ?? :shocked:
 
Aji White Wax this year. It's not super hot, but still hot. I have frozen most of the pods I harvested and wanna make some concentrate of the rest. Would be nice to have a not-so-hot-but-still-hotter-than-a-jalapeno - concentrate handy.

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Nice to hear about the flavor and the white wax looks a good one,Was disappointed with Hungarian hot wax..Not as much flavor or heat than i imagined :shocked:
 
talas said:
Nice to hear about the flavor and the white wax looks a good one,Was disappointed with Hungarian hot wax..Not as much flavor or heat than i imagined :(
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They're ok pickled. :lol:
Unripe Shipkas (pickled) are better, though. :shocked:
 
Omri said:
They're ok pickled. :lol:
Unripe Shipkas (pickled) are better, though. :shocked:
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Yes lost mine(Shipkas) to aphids earlier in the year,Im growing a Bulgarian/
Cascabel cross im looking forward to :(
 
My loves Aji Lemon/Limon,Aji Omnicolor great plant supposed to be an ornamental but goes crazy and nice pods,Aji Amarillo lovely taste and heat and have about 4/5 ajis on my grow list for 09 :)
 
I don't have any Aji's... had several last season, but none that I actually liked. will try the Wax and Limo, though.
 
i had started some aji limon last year.... but well... they "died" the first time my cats got hungry for fresh greens
 
I really like Aji Rocoto but have had difficulty growing it. My wife is from Peru so when we visit her home country we get to use lots of Rocoto. They put it in a blender with a little water and make a sauce and put a little on cebiche or sopa (soups).
My mother in law just sent me more rocot seeds so hopefully next year I will be more successful. This year the frost killed them before the peppers turned red.
 
cheezydemon said:
I am baffled by all of the aji's. What makes a pepper an AJI?

Omri? Potowie?
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In Peru and some of the other South American Countries they call all the peppers "Aji"

I saw a pepper farm North of Lima where they even called Jalepenos "Aji Jalepeno"
 
cheezydemon said:
I am baffled by all of the aji's. What makes a pepper an AJI?

Omri? Potowie?
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Well what I know is that Aji usually means "chile". the origin apparently is the Inca, so this term is widely used in that specific region (Ecuador, Peru, Chile and such). any chile from that region could be referred to as "Aji", but they seem to be mainly Baccatum types. basically it's like calling the chiles "Red Pepper", "Brown Pepper", "Apple Pepper" etc, but in a different language. :D
 
Omri said:
Well what I know is that Aji usually means "chile". the origin apparently is the Inca, so this term is widely used in that specific region (Ecuador, Peru, Chile and such). any chile from that region could be referred to as "Aji", but they seem to be mainly Baccatum types. basically it's like calling the chiles "Red Pepper", "Brown Pepper", "Apple Pepper" etc, but in a different language. :rolleyes:
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Like he said and spot on :shocked:
 
Josh said:
Hmm... I sure hope the Inferno Hybrid seeds I have turn out to be better.
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Sorry Josh, they will be great iam sure of that,But its just a taste thing some people hate Cayenne..I love it and flavor is a personal thing like music :shocked:
 
BrianS said:
I really like Aji Rocoto but have had difficulty growing it. My wife is from Peru so when we visit her home country we get to use lots of Rocoto. They put it in a blender with a little water and make a sauce and put a little on cebiche or sopa (soups).
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They are making a sauce from nothing but peppers and water???
 
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