Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
Sun-bright and citrusy, Ají Limón—often sold as “Lemon Drop” and botanically Capsicum baccatum (var. pendulum)—delivers a clean lemon snap wrapped in lively, medium heat. Despite the name placement among “sweet peppers,” this is a hot variety prized for flavor over fire: zesty, aromatic, and instantly cheerful in the kitchen.
The plants are vigorous and generous, typically 2–3 feet tall with an open, branching habit that loads every node with blossoms and fruit. Classic baccatum flowers—white with greenish speckles—give way to clusters of slender, tapered pods about 2–3 inches long. They ripen from green to a vivid, glossy yellow, and their thin walls dry quickly while staying beautifully fragrant.
On the palate, Ají Limón pops with lemon zest, a hint of floral herb, and a brisk heat that lands around the mid-range (roughly 15,000–30,000 Scoville units). It’s the kind of warmth that brightens food without overwhelming it, finishing clean so the citrus character shines through. Fresh rings light up salsas and ceviche, while the pods pickle to a crunchy, golden bite.
In the pantry, this pepper is a natural for drying into a sunny, aromatic powder or flakes; it also makes a sparkling yellow hot sauce and an excellent infused vinegar or chili oil. Thin-walled pods dehydrate efficiently, and the plants bear so heavily that you’ll have plenty for both immediate cooking and long-term storage.
Rooted in Peruvian cuisine—where citrus-forward ají peppers are foundational—Ají Limón embodies the hallmark strengths of C. baccatum: productivity, reliability, and outstanding flavor. If you want brightness as much as heat, this is the pepper that turns everyday dishes radiant.
Starting Indoors — Ají Limón (Capsicum baccatum var. pendulum)
Timing: Start seeds 8–10 weeks before last frost.
Depth: Sow ¼" deep in sterile seed-starting mix.
Temperature: Keep medium 80–90°F (27–32°C) for best germination.
Germination Time: 7–21 days under optimal conditions.
Light: After sprouting, provide 14–16 hours of strong light daily.
Air Temperature: Maintain 70–80°F (21–27°C).
Potting Up: Transplant seedlings into larger pots at the first true leaf stage.
Feeding: Apply a ¼-strength balanced fertilizer weekly.
Soil Temperature & Transplant Timing
Do not transplant by calendar alone.
Check soil at 2–4" depth:
Must be at least 60–65°F (16–18°C) for several consecutive mornings.
Night air temps ≥55°F (13°C).
Ideal root-zone: 70–85°F (21–29°C) for vigorous growth.
How to check: Insert a soil thermometer 2–4" deep; take early morning readings for a few days and average.
Transplanting Outdoors
Hardening Off: Reduce shock by hardening off 5–7 days before transplant.
Location: Full sun with rich, well-drained soil (pH 6.0–6.8).
Spacing: Plant 18–24" apart in rows 24–36" apart.
Support: Stake or cage plants to handle heavy fruit set or windy sites.
How to Grow — Ají Limón (Capsicum baccatum var. pendulum)
Watering:
Provide 1–1½ inches per week, especially during dry spells.
Water deeply but infrequently to encourage strong roots.
Best method: Drip or soaker hoses at soil level to keep foliage dry and reduce disease.
If overhead watering is used, do it early morning so leaves dry before evening.
Heat note: Modest stress (slightly lean watering/fertilizer) concentrates citrus flavor and heat; excess water/fertilizer can make pods milder.
Fertilizing:
Start with a balanced feed every 2–3 weeks during vegetative growth.
Once flowering begins, switch to lower nitrogen / higher potassium to support heavy fruiting and maintain heat.
Avoid over-fertilizing—C. baccatum grows vigorously and can get leafy at the expense of fruit.
Weeding & Mulching:
Keep beds weed-free so peppers don’t compete for nutrients and water.
Mulch (black plastic early, then organic mulch) to:
Retain moisture
Suppress weeds
Stabilize soil temperature
Take care when hand-weeding—pepper roots are shallow; damage can lead to issues like blossom end rot.
Sun & Heat Management:
Grow in full sun for best yield and heat.
In extreme heat (>95°F / 35°C), provide light afternoon shade to improve fruit set.
Ají Limón (a baccatum) often sets fruit better than many peppers when nights are cooler, but persistent extremes still reduce set.
Spacing & Support:
Space plants 18–24" apart in rows 24–36" apart.
Use stakes or small cages if plants load heavily with fruit or in windy sites.
Avoid: Fennel and kohlrabi, which can stunt peppers.
Bright yellow fruit pairs attractively with green herbs/veg in mixed beds.
Container Growing:
Use 5–7+ gallon pots with high-quality, well-drained potting mix.
Containers dry faster—check moisture daily in hot weather.
In midsummer, shade pot sides to prevent root overheating; ensure excellent drainage.
Additional Tips — Ají Limón (Lemon Drop)
Harvesting:
Pods can be picked green for milder heat, but true lemon aroma and peak heat develop at full, glossy yellow.
Use pruners or a sharp knife to cut peppers, leaving a short stem to avoid tearing the brittle baccatum branches.
Harvest frequently to encourage continuous flowering and fruit set.
Flavor & Nutrition:
Flavor shifts from grassy to bright citrus as pods ripen; vitamin C and carotenoids rise with full color.
For the most perfume in sauces or ceviche, use fruit that has just turned fully yellow and is still firm.
Handling:
Wear gloves when harvesting or processing—capsaicin oils can irritate skin and eyes.
Ventilate well when chopping or drying; the aromatic vapor can tickle throats and eyes more than you’d expect.
Storage & Preservation:
Drying: Thin walls dehydrate quickly at low temps (95–120°F / 35–49°C). Dry whole (slit once) or halved; store airtight and grind as needed for intensely fragrant yellow flakes/powder.
Freezing: Freeze whole or sliced; texture softens after thawing but flavor and heat remain vivid.
Pickling & Escabeche: Ají Limón keeps a crisp bite and sunny color in vinegar brines—ideal for quick pickles.
Infusions: A few dried pods will infuse vinegars or oils with lemony heat; strain well and refrigerate vinegars. (Avoid storing chili-in-oil infusions at room temp.)
Kitchen Use:
Use to brighten salsas, ceviche, escabeche, grilled fish/chicken, corn dishes, and yellow hot sauces.
Pairs beautifully with citrus, pineapple, mango, garlic, herbs (basil, cilantro), and creamy bases like mayo or yogurt.
To temper heat while keeping flavor, remove inner ribs and seeds; a small amount seasons an entire dish.
Aphids (leaf curling, sticky honeydew/sooty mold)
Controls: Blast with water; insecticidal soap or neem; encourage lady beetles/lacewings.
Spider mites (fine stippling, webbing in heat/drought)
Controls: Raise humidity, hose undersides, horticultural oil/neem; release predatory mites if available.
Whiteflies (clouds when disturbed; honeydew)
Controls: Yellow sticky cards; vacuum in morning; insecticidal soap/neem.
Thrips (silvery scarring, distorted new growth; virus vectors)
Controls: Blue/yellow cards; remove weeds/old blooms; spinosad or insecticidal soap.
Flea beetles (shot-hole damage on young leaves)
Controls: Row cover until flowering; trap crops; diatomaceous earth around stems.
Pepper weevil / fruit borers (southern/warm regions; premature fruit drop)
Controls: Prompt harvest; destroy dropped fruit; tight sanitation; consult local guidance for targeted traps.
Cutworms (seedlings severed at soil line)
Controls: Collars around stems; clear plant debris; hand-pick at dusk.
Caterpillars (chewed leaves/fruit)
Controls: Hand-pick; Bacillus thuringiensis (Bt) on small larvae.
Pepper maggot (regional; stings/larvae in pods)
Controls: Timed harvests; remove infested fruit; baited traps per local extension guidance.
Slugs & snails (seedlings/ripe fruit touching soil)
Controls: Beer traps, iron-phosphate baits, copper barriers; keep mulch pulled back from stems.
Diseases
Bacterial leaf spot (small water-soaked spots → brown lesions; defoliation)
Prevention: Clean seed, avoid overhead watering, rotate 3+ years away from Solanaceae, sanitize tools.
Management: Remove infected leaves; copper sprays can protect new growth.
Anthracnose (sunken, moldy fruit lesions—often on ripe pods)
Prevention: Mulch to reduce splash; space for airflow; drip irrigation.
Management: Remove infected fruit; use protectant fungicides labeled for peppers.
Phytophthora blight / root rot (sudden wilt, dark stem lesions, fruit rot in wet soils)
Prevention: Excellent drainage, raised beds, avoid low spots/over-irrigation; long rotations.
Management: Pull and discard severely affected plants; do not replant peppers in that spot the same season.
Powdery mildew (white powder on leaves late season)
Prevention: Airflow/spacing; avoid excess nitrogen.
Management: Remove worst leaves; approved biofungicides can suppress.
Verticillium/Fusarium wilts (one-sided yellowing/wilt, vascular browning)
Management: Rotate out of Solanaceae; solarize soil where feasible; remove plants—no in-plant cure.
Mosaic viruses (mottled, puckered leaves; stunting—often aphid/thrips-vectored)
Prevention: Control vectors; rogue infected plants; don’t handle tobacco before work; sanitize hands/tools.
Blossom end rot (dry, sunken black end on fruit)
Cause: Irregular moisture/root damage → calcium transport failure.
Fix: Keep moisture even; mulch; avoid root disturbance; steady feeding (don’t overdo N).
Poor fruit set
Cause: Heat >95°F (35°C), nights <55°F (13°C), low light, drought, excess N.
Fix: Light afternoon shade in heat waves; steady moisture; moderate fertilization. (Note: C. baccatum like Ají Limón often sets better than superhots in cooler nights, but extremes still reduce set.)
Sunscald (white/tan patches on fruit in sudden full sun)
Fix: Maintain a healthy canopy; avoid heavy defoliation.
Edema / water stress (blisters/corky patches)
Fix: Water on a rhythm; avoid big wet–dry swings.
Cracking/Splitting (after heavy rain following drought)
Fix: Keep moisture consistent; harvest promptly once yellow.
Flavor/heat dilution
Note: Heavy water and high N can reduce heat; modest stress (not wilting) concentrates capsaicin.
Monitoring & Prevention (Quick Checklist)
Scout weekly—check undersides of leaves and new growth.
Water at soil level—drip/soaker preferred; morning if overhead is unavoidable.
Space plants & prune lightly for airflow; remove only problem leaves.
Mulch once soil is warm—stabilizes moisture and blocks splash-borne disease.
Rotate 3+ years away from peppers/tomatoes/eggplant/potatoes.
Sanitize tools & harvest promptly; discard diseased fruit (when unsure, do not compost).
Frequently Asked Questions (FAQs)
Q: How hot is Ají Limón (Lemon Drop)?
Ají Limón averages 15,000–30,000 Scoville Heat Units (SHU)—a lively, Hot pepper. The burn is brisk and clean, carrying bright lemon-citrus aroma typical of Capsicum baccatum (var. pendulum).
Q: How long does it take to mature?
Expect 70–89 days from transplant to full yellow ripeness under warm conditions. Cooler nights can push maturity later.
Q: How long does germination take?
Seeds sprout in 7–21 days when kept at 75–85°F (24–29°C). Consistent warmth and moisture markedly improve rates.
Q: Do Ají Limón peppers need special soil conditions?
They thrive in rich, well-drained loam with pH 6.0–6.8. Keep the root zone warm (70–85°F / 21–29°C) and avoid waterlogging.
Q: What spacing do they need?
Plant 18–24" apart in rows 24–36" apart to ensure airflow for this bushy, branching variety.
Q: Do I need more than one plant for pollination?
No. Ají Limón is self-pollinating. Gentle airflow or tapping blossoms can improve fruit set.
Q: Can I grow Ají Limón in containers?
Yes. Use a 5–7+ gallon pot with excellent drainage. Keep soil evenly moist and consider staking if plants load heavily with fruit.
Q: How many peppers will one plant produce?
With good care, plants commonly yield 75–150+ pods in a season; productivity is a hallmark of C. baccatum.
Q: How should I harvest them?
Use clean pruners to cut pods when fully yellow, leaving a short stem. Wear gloves and avoid touching eyes/skin.
Q: What’s the best way to store or preserve Ají Limón?
Drying: Thin walls dehydrate quickly for fragrant powders/flakes.
Pickling & Sauces: Superb in bright yellow hot sauces and vinegar infusions.
Freezing: Freeze whole or sliced for later use.
Stringing: Thread mature pods and hang indoors to dry.
Q: Will peppers lose their heat when dried or cooked?
Drying preserves most heat and aroma; cooking may mellow it slightly, but Ají Limón retains a noticeable kick.
Q: Are Ají Limón peppers perennial?
Yes, in frost-free Zones 10–12. Elsewhere, treat as annuals or overwinter indoors by cutting back ~⅓ and keeping at 60–70°F (16–21°C) in bright light.
Q: Why aren’t my peppers setting fruit?
Extreme temps (>95°F / 35°C days or <55°F / 13°C nights), low light, drought, or excess nitrogen can reduce set. Provide steady moisture, moderate feeding, and light afternoon shade during heat waves. (Note: C. baccatum generally sets better than many superhots in cooler nights, but extremes still hinder.)
Q: Can Ají Limón cross-pollinate with other peppers?
Yes—especially with other C. baccatum nearby. If saving seed, separate varieties by distance (300+ ft when feasible) or bag blossoms to maintain purity.
Q: How do I use Ají Limón in the kitchen without overpowering a dish?
Start small. Its citrusy heat shines in salsas, ceviche, escabeche, yellow hot sauces, and infused vinegars/oils. It pairs beautifully with fish, chicken, corn, and tropical fruits.
Q: Can Ají Limón be ornamental as well as edible?
Absolutely. Compact, branching plants covered in glossy lemon-yellow pods are striking in beds and containers.
Q: Why are my peppers not as hot or flavorful as expected?
Flavor and heat dilute with heavy watering, excess nitrogen, or rapid growth in cool weather. Maintain even—not excessive—moisture, use balanced feeding, and allow pods to fully ripen for peak citrus aroma and heat.
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Indigenous Seedkeepers; revitalizing ancestral seeds with tribal partners
Fair pricing with fair wages — quality never compromised
Sustainable from seed to shipment (eco packets, low-impact mailers, paper-light ops)
Heirloom & open-pollinated, non-GMO — seeds belong to the people, not corporations
Lab-tested & climate-controlled; germination standards that exceed regulations
Thousands of seed packets donated yearly for education & food security
Based in Bertie County, NC. U.S.A.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Ají Limón—widely known as “Lemon Drop”—traces its roots to the Andean highlands of Peru and neighboring Bolivia, where Capsicum baccatum var. pendulum was domesticated and diversified under Indigenous stewardship long before European contact. In Quechua- and Aymara-speaking regions, ají peppers are everyday essentials, and baccatum types in particular earned favor for their productivity, thin walls, and bright, perfumed heat.
For generations, smallholder farmers selected plants that ripened to a sunny yellow and carried a distinct lemon-citrus aroma, a trait now synonymous with Ají Limón. In village gardens and chacras, these peppers flavored ceviches, escabeches, bright table sauces, and pickled relishes, their clean snap cutting through rich meats and starchy Andean staples like maize and potatoes. Dried, they became fragrant powders and pastes that traveled easily between valleys and markets.
During the colonial era, baccatum peppers spread along trade routes across South America, yet Ají Limón remained a regional treasure, overshadowed abroad by the larger, orangey ají amarillo. Late-20th-century seed exchanges and heirloom preservation finally carried “Lemon Drop” into global awareness, where growers prized it for heavy yields, reliability in cooler nights, and fast drying—hallmark virtues of C. baccatum.
Today, Ají Limón stands as a Peruvian heirloom with a clear identity: lemony fragrance, crisp medium heat (≈15,000–30,000 SHU), thin walls, and prolific clusters of tapered pods. To cultivate it is to honor Andean seedkeeping traditions—centuries of selection that bottled sunshine into a small, golden pepper built for flavor, resilience, and everyday cooking.
Goal: Maintain the distinctive lemon yellow baccatum identity - pendant 2 to 3 inch narrow pods with slight wrinkling, bright citrus aroma, medium heat, and color progression green → clear lemon yellow - while ensuring purity within C. baccatum and excellent seed vigor.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 8 to 12 vigorous, disease-free plants with tall, open canopies typical of baccatum. Fruits should be slender, slightly wrinkled, with a gentle taper to a blunt tip, and ripen to a saturated lemon yellow. Prioritize plants with strong citrus fragrance and clean, bright flavor at full yellow.
Cull off-types: Exclude plants with very broad bell-like pods, extremely short or stubby fruits, muddy or pale yellow maturity color, thin papery walls, harsh bitterness, weak branching, or very late uneven ripening. Remove plants with virus-like mosaics or chronic sunscald.
Maintain breadth: Save seed from multiple mother plants to preserve the lemon color, citrus-forward flavor, and pendant pod form common to Ají Limón.
2) Harvesting Seeds
Timing: Allow pods to reach full, glossy lemon yellow on the plant. Holding 5 to 10 days past full color increases embryo completion and seed density. In cool autumn, accept uniformly yellow pods with no green cast.
Collection: Clip pods with sanitized pruners. Select fully colored, sound fruit from each chosen plant and keep each mother plant’s lot labeled and separate.
3) Cleaning Seeds
Separation: Slit pods lengthwise; scrape seeds and placenta into a labeled fine sieve or bowl.
Rinse: Rinse gently with lukewarm water, rubbing to remove placental threads until water runs clear and seeds sink.
Dry-rub plus winnow option: With field-dry pods, crumble seed mass over mesh and winnow chaff. Finish with a brief rinse if needed.
Inspection: Remove pith. Discard flat, pale, or discolored seeds and any with off odors.
4) Drying Seeds
Method: Spread seeds in a single layer on labeled coffee filters, paper plates, or mesh screens.
Environment: Warm 70 to 85°F, 21 to 29°C, shaded, well ventilated area. Avoid direct sun and temperatures above 95°F, 35°C.
Duration: 7 to 14 days, stirring daily until seeds are hard and freely flowing. Optionally finish with 24 to 48 hours sealed over fresh silica gel to equalize moisture.
5) Storing Seeds
Packaging: Place fully dry seeds in paper envelopes inside an airtight jar or foil pouch with silica gel.
Conditions: Cool, dark, dry. Refrigerator 35 to 45°F, 2 to 7°C, recommended.
Viability: 3 to 5 years refrigerated, 5 to 8 plus years when ultra dry and frozen. Warm sealed containers to room temperature before opening to prevent condensation.
6) Testing Seed Viability
Paper towel test: Germinate 10 to 20 seeds on a damp towel in a vented bag at 78 to 82°F, 25 to 28°C. Read at 5 to 10 days.
Targets: ≥85 percent germination for fresh baccatum seed.
Priming, optional: 30 to 60 minutes in 0.5 to 1 percent H₂O₂ or a mild kelp solution can synchronize older seed.
Tips for Successful Seed Saving
Isolation: Ají Limón is C. baccatum. Isolate from other baccatum by 150 to 300 ft. For foundation purity, bag or cage selected branches or hand pollinate. Crosses with annuum are uncommon but not relied upon for purity, so always treat isolation within species as mandatory.
Pollinators: Baccatum flowers are attractive to insects. In cages or under bags, gently tap or vibrate branches daily during peak bloom to encourage selfing, or introduce managed pollinators if feasible.
Record keeping: Note plant IDs, isolation method, harvest dates, lemon yellow color fidelity, aroma intensity, heat level, pod size and wrinkling, and any off-types. Photograph representative yellow pods next to a ruler.
Selection cues: Favor plants that ripen to a clear lemon yellow without green shoulders, carry abundant pendant pods with slight wrinkling, maintain bright citrus aroma and medium heat, and hold firmness at full color.
Culinary Uses, citrus-bright heat with clean baccatum perfume
Fresh, micro-minced (signature): Finely mince 2–4 tiny slivers and fold into ceviche, tiradito, shrimp tacos, grilled fish, and cabbage slaws. The lemon-zest/apricot nose lights up briny and fatty foods.
Salsa criolla & curtido: Slice paper-thin with red onion, cilantro/culantro, and lime; spoon over beans, roasted potatoes, choclo (large-kernel corn), and squash. For curtido, add a light brine for tangy heat.
Roasted & peeled strips: Char whole pods on a comal/grill or broiler until blistered, steam 10 minutes, peel, and slice. Toss with corn, beans, and pumpkin/squash for warm salads, tacos, and grain bowls.
Yellow citrus hot sauces: Ferment (2–3% salt) or fresh-blend with pineapple, mango, or lemon, plus garlic and a touch of vinegar/honey. Strain for a glossy, pourable sauce with medium-high heat and vivid aroma.
Aji limón glaze: Reduce orange/lemon juice with a spoon of ají purée, garlic, and a little sugar/honey; brush over grilled chicken, fish, or roasted vegetables.
Chili oil & chili crisp: Gently bloom crushed ají in neutral oil with garlic/shallot; strain for a perfumed finishing oil or fold solids back for crisp.
Powder & flakes: Dehydrate and grind for a lemon-bright seasoning. Start at ⅛ tsp per pot—heat climbs quickly but remains clean.
Heat control tips: Most burn is in the white placenta; scrape for gentler dishes. Add late to keep citrus aromatics; seeds add crunch more than heat.
Preservation and Pantry Value
Dehydrates quickly: Thin–medium walls dry into fragrant yellow flakes/powders that keep color when stored dark and dry.
Fermentation ready: Baccatum flesh ferments to silky, easily strained sauces—ideal for bottling.
Freezer convenience: Freeze deseeded halves or diced flesh; add from frozen to sautés and soups.
Pickling: Rings hold a clear golden hue in brine, making eye-catching jars.
Flavor Benefits beyond heat
High-toned lemon, blossom, and stone fruit over a linear heat curve; brightens stews and sauces without smokiness.
A little goes a long way—economical for home and market kitchens.
Garden and Ornamental Benefits
Tall, open plants with many pendant pods ripening green → clear yellow → lemon-gold.
Suits field rows and large containers; heavy sets feed preservation projects.
Traditional and Practical Uses (Indigenous foodways focus)
Andean ají continuum: Ají Limón sits within Indigenous Andean pepper traditions (Quechua, Aymara, and others), seasoning corn-, potato-, quinoa-, and bean-based dishes as well as lake/coastal fish via highland–coast exchange.
Batán & comal methods: Roasting on hot stone/iron and stone-grinding on batán/metate produce fine pastes with excellent digestibility—techniques shared across Indigenous Americas.
Seasonal storage: Drying strings and ají pastes sit alongside stores of maize, beans, chuño (freeze-dried potato), and quinoa—supporting communal meals through cold seasons.
Safety and Handling always
Wear gloves when slicing, drying, and fermenting; avoid eyes/face.
Ventilate when blooming chiles in oil or charring skins.
Ferment & acid: vinegar, tamarind, a touch of soy or fish sauce where appropriate.
Soil Readiness
for Pepper Plants (Capsicum spp.)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
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Alliance of Native Seedkeepers
Pepper Seeds - Hot Pepper - Ají Limón
$200 USD
$300
Unit price /
Unavailable
Description
Sun-bright and citrusy, Ají Limón—often sold as “Lemon Drop” and botanically Capsicum baccatum (var. pendulum)—delivers a clean lemon snap wrapped in lively, medium heat. Despite the name placement among “sweet peppers,” this is a hot variety prized for flavor over fire: zesty, aromatic, and instantly cheerful in the kitchen.
The plants are vigorous and generous, typically 2–3 feet tall with an open, branching habit that loads every node with blossoms and fruit. Classic baccatum flowers—white with greenish speckles—give way to clusters of slender, tapered pods about 2–3 inches long. They ripen from green to a vivid, glossy yellow, and their thin walls dry quickly while staying beautifully fragrant.
On the palate, Ají Limón pops with lemon zest, a hint of floral herb, and a brisk heat that lands around the mid-range (roughly 15,000–30,000 Scoville units). It’s the kind of warmth that brightens food without overwhelming it, finishing clean so the citrus character shines through. Fresh rings light up salsas and ceviche, while the pods pickle to a crunchy, golden bite.
In the pantry, this pepper is a natural for drying into a sunny, aromatic powder or flakes; it also makes a sparkling yellow hot sauce and an excellent infused vinegar or chili oil. Thin-walled pods dehydrate efficiently, and the plants bear so heavily that you’ll have plenty for both immediate cooking and long-term storage.
Rooted in Peruvian cuisine—where citrus-forward ají peppers are foundational—Ají Limón embodies the hallmark strengths of C. baccatum: productivity, reliability, and outstanding flavor. If you want brightness as much as heat, this is the pepper that turns everyday dishes radiant.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
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Seeds look great 👍 and i haven't had a chance to plant any of them yet, but I will update you when I put them in a seed tray and see how many germinate.
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Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
Wow, what a pretty blue these seeds are. i can't wait to plant them and watch them grow. I will update you on how many germinate. The seeds look healthy.
