Species: Baccatum, High yield, Peruvian, Rare, Upper Mid Heat

Aji Cito belongs to the Baccatum species, thriving in pot cultivation, reaching the dimensions of over a metre in height and width.

Taste Profile

Aji Cito delights the palate with a blend of bean and citrus notes. This chilli adds a flavourful punch to diverse dishes by enhancing their taste. Like vegetarian meals, and meats. Watch our chilli tasting video showcasing the pepper’s taste.

Heat Level

Crowned as the hottest baccatum, Aji Cito boasts a fiery reputation, registering an impressive 100,000 SHU on the Scoville scale according to the Chilli Pepper Institute at New Mexico State University.

Texture and Appearance

The torpedo-shaped pods of Aji Cito start as vibrant green, transitioning into a captivating orange hue upon full maturity. The pods, measuring 5 cm in length and 1 cm in width, contribute to its eye-catching appearance.

Size of Plant

Aji Cito thrives in pot cultivation, showcasing a robust growth pattern. With a potential height exceeding one metre and an expansive width, this chilli plant becomes a substantial presence in any garden.

Culinary Uses

It elevates the flavours of seafood, vegetarian dishes, and meats. Drying and powdering the pods open up even more culinary possibilities. You can expect a fruitful harvest throughout the extended growing season.

Growing and Care

Cultivating Aji Cito peppers requires well-draining, nutrient-rich soil, ample sunlight, and consistent watering. They thrive in warm climates but can be grown in pots indoors with proper care.

Fun Facts

Aji Cito is a cherished ingredient in Andean cuisine, often used in dishes like rocoto relleno and aji de papaliza.

The chilli gets its name from the diminutive “cito,” emphasizing its small size and distinctive flavour.