Rare Chillies of Peru Chilli Seed Collection

Rare Chillies of Peru Chilli Seed Collection

7 seed packets

Explore the distinctive colours and flavours of Peruvian ají chillies. This collection brings together seven unusual varieties ranging from small, fruity chillies for fresh salsa to rich, dark chillies traditionally dried and made into pastes and sauces.

Includes one packet each of:

• ‘Aji Amarillo’
• ‘Aji Berry Amarillo Long’
• ‘Aji Charapita Peach’
• ‘Aji Lemon’
• ‘Aji Norteno’
• ‘Aji Panca’
• ‘Aji Strawberry Drop’

Use the chillies fresh in salsa and seafood dishes, blend them into colourful sauces or allow them to ripen fully for drying and making traditional chilli pastes.

A little history

Ají is a widely used name for chilli peppers in Peru and other parts of South America. Chillies have been cultivated in the region for thousands of years and remain an essential part of Peruvian cooking.

‘Aji Amarillo’, meaning yellow chilli, is one of the best-known chillies in Peru. Despite its name, the pods usually ripen to a rich orange-yellow and are valued for their bright, fruity flavour and lively heat. They are commonly made into a smooth paste used in sauces, marinades, stews and traditional dishes.

‘Aji Panca’ develops a much darker colour and is generally dried before being made into paste. It has a deep, fruity and lightly smoky character with gentler heat than many other Peruvian chillies.

The remaining varieties show the diversity found among Peruvian ají chillies, from the tiny, intensely flavoured ‘Aji Charapita Peach’ to the citrus notes of ‘Aji Lemon’ and the fruity red pods of ‘Aji Norteno’ and ‘Aji Strawberry Drop’.

Fresh ají amarillo sauce

Makes approximately 250 ml

Ingredients:

• 150 g ripe ‘Aji Amarillo’ chillies
• 1 small garlic clove
• 30 ml lime juice
• 30 ml neutral cooking oil
• 30–60 ml water, as needed
• 2 g salt, or to taste

Method:

1. Remove the stalks from the chillies. Split them lengthways and remove the seeds and inner membranes for a milder sauce.
2. Place the chillies, garlic, lime juice, oil and salt in a blender or food processor.
3. Blend until smooth, adding the water a little at a time until the sauce reaches your preferred consistency.
4. Taste and adjust the lime juice and salt if required.
5. Transfer to a clean container and refrigerate until needed.

Wear gloves when handling hot chillies if you have sensitive skin, and avoid touching your eyes or face.

Use the sauce with grilled meat, fish, roasted vegetables, potatoes or rice. It can also be stirred through mayonnaise, yoghurt or sour cream to make a milder creamy sauce.

Using the varieties

‘Aji Amarillo’ produces long orange-yellow pods with a sweet, fruity flavour and lively heat. Use it fresh or cooked in sauces, marinades and chilli paste.

‘Aji Berry Amarillo Long’ produces slender yellow pods with fruity, citrus and lightly floral notes. It is well suited to fresh salsa, drying and bright yellow sauces.

‘Aji Charapita Peach’ produces large numbers of tiny round peach-coloured chillies. Use the pods sparingly in fresh salsa, sauces or dried chilli powder.

‘Aji Lemon’ has a strong citrus character that works particularly well in fresh salsa, seafood dishes and light sauces.

‘Aji Norteno’ produces medium-sized red pods with fruity flavour and moderate heat. It is traditionally paired with fish and is also useful for sauces, pastes and drying.

‘Aji Panca’ is best allowed to ripen fully to its dark red-brown colour. Dry the pods, lightly toast them and soak them in warm water before blending into a rich paste for sauces, marinades and stews.

‘Aji Strawberry Drop’ produces long red pods with sweet, tangy and fruity flavour. Use it fresh, dried or blended into red chilli sauces.

Growing Peruvian ají chillies

For sowing and germination instructions, see our Tomato & Pepper Seed Germination Guide.

For guidance on planting, feeding, supporting and caring for your plants throughout the season, see our Ultimate Chilli, Pepper & Tomato Growing Guide.

Plant chillies in a warm, sunny and sheltered position after the risk of frost has passed and the soil has warmed. Allow approximately 40–50 cm between plants.

Many Peruvian ají varieties develop into tall, spreading plants. ‘Aji Amarillo’, ‘Aji Berry Amarillo Long’, ‘Aji Lemon’ and ‘Aji Norteno’ may grow more than 1 m tall and benefit from staking or another form of support.

These varieties generally require a long growing season. Start seeds early and provide warmth during germination to give the plants enough time to mature and ripen their fruit.

Harvest chillies once they have developed their mature colour for the fullest sweetness and flavour. ‘Aji Amarillo’ should be picked orange-yellow, while ‘Aji Norteno’ and ‘Aji Strawberry Drop’ ripen red. Allow ‘Aji Panca’ to develop its dark red-brown colour before harvesting it for drying.

Chillies intended for drying should be fully ripe and free from damage. Dry them thoroughly before storing them in an airtight container.