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 fruit with a confident glow. Ají Amarillo (Capsicum baccatum) is the signature chile of Peruvian kitchens, celebrated for its golden color, tropical aroma, and medium hot finish. The flavor reads mango, passion fruit, and citrus with just enough warmth to lift a dish without overpowering it, which is why chefs reach for it in everything from fresh salsas to the classic ají amarillo paste.
The plants are vigorous and elegant, typically 3 to 4 feet tall with a branching habit that loads each stem with blossoms and long pendant pods. Medium green foliage frames the fruit beautifully, so the plants look ornamental even before they ripen. Pods average 5 to 7 inches, slightly curved with thin to medium walls, maturing from green to a glowing deep yellow orange. The texture is crisp when fresh yet blends smoothly for sauces, and the walls dry readily for flakes and powder.
Bite into a ripe pod and you get bright sweetness first, then a clean, steady heat that lingers pleasantly. In the kitchen, a few slices wake up ceviche, roast chicken, potatoes, and grain bowls. Puréed, it becomes the sunshine colored base of Peruvian sauces, dips, and marinades. Dried pods grind into a fragrant, citrus forward powder that lifts rubs, vinaigrettes, and roasted vegetables.
Ají Amarillo carries a long Andean story. Stewarded for generations by Indigenous farmers across Peru and Bolivia, C. baccatum ajíes became the heart of regional cooking, traded through markets and saved in family seed jars. Today Ají Amarillo remains the soul of many Peruvian dishes and a favorite in gardens worldwide, a variety with heritage, abundance, and the unforgettable flavor that turns everyday meals into something special.
Timing: Start seeds 10–12 weeks before your last expected frost; baccatum types are slow to size up.
Depth: Sow ¼" (6 mm) deep in sterile, fine seed-starting mix; lightly firm and mist.
Temperature: Keep the medium 82–90°F (28–32°C). Ají Amarillo germinates best at the high end; use a heat mat with thermostat.
Germination Time: Typically 12–21 days; some seeds may take up to 28 days—do not discard trays early.
Moisture: Keep evenly moist, never soggy. A humidity dome helps; vent daily to prevent damping-off.
Light (post-sprout): Provide 14–16 hrs/day of strong light (T5/LED). Keep lights 2–4" above leaves and raise as plants grow.
Air Temp (post-sprout): Days 72–80°F (22–27°C), nights 65–72°F (18–22°C). Avoid cold drafts.
Potting Up: At first true leaf, transplant into 2–3" cells; step up to 4–5" pots before outdoor set. Plant slightly deeper each time to anchor stems.
Feeding: Begin ¼-strength balanced fertilizer (e.g., 3–1–2 or similar) weekly once the first true leaves expand. Increase to ½-strength after pot-up if leaves pale.
Airflow: Run a gentle fan or lightly brush tops daily to strengthen stems and reduce fungal issues.
Soil Temperature & Transplant Timing
Do not transplant by calendar alone.
Check soil 2–4" (5–10 cm) deep:
Minimum 60–65°F (16–18°C) at dawn for several consecutive mornings.
Night air ≥55°F (13°C); ají drops blossoms in cold.
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 3–5 days and average.
Transplanting Outdoors
Hardening Off: 5–7 days. Start with 1–2 hrs shade/bright indirect light, add an hour daily, introducing morning sun first.
Location: Full sun; rich, well-drained soil, pH 6.2–6.8. Raised beds warm faster.
Bed Prep: Work in 2–3" finished compost plus balanced organic fertilizer per label. Aim for even fertility—excess N delays fruiting.
Spacing: 20–24" between plants; 30–36" between rows. Baccatum plants are tall and airy—give headroom.
Support: Stake or cage early; ají amarillo can exceed 3–4 ft (0.9–1.2 m) and sets heavy fruit late.
Mulch: After soil warms, mulch with straw/leaf mold to hold heat and moisture.
Watering: Deep, infrequent watering—target 1–1.5" per week incl. rain; avoid cycles of drought/soak to prevent blossom-end issues.
Season Extension: Black plastic or woven ground cloth boosts soil warmth; low tunnels or row cover (off during bloom) speed early growth.
Variety-Specific Notes (Ají Amarillo)
Flower set: Baccatum is tolerant but sets best with stable warmth; cold snaps or hot nights >80°F (27°C) can reduce set—provide consistent irrigation and light shade cloth in heat waves.
Crop time: Expect 90–110+ days from transplant to colored fruit depending on climate. Plan for long season or use tunnels in cool regions.
Pruning: Generally minimal; removing the first junction flower (“king bloom”) can encourage branching in tight schedules.
Troubleshooting
No germination by 14 days: Raise medium to 86–90°F; re-moisten; be patient up to 28 days.
Leggy seedlings: Increase light intensity and reduce distance; keep day temps under 80°F.
Blossom drop: Night temps <55°F or heat stress/drought; stabilize moisture and temps.
How to Grow — Aji Amarillo (Capsicum baccatum)
Seed Starting & Transplant Timing
Start indoors 8–12 weeks before your last expected frost. C. baccatum can be slightly slower to bloom in cool springs but rewards you with heavy, season-long production.
Germination sweet spot: 80–90°F (27–32°C). Use a heat mat and a humidity dome until emergence (10–21 days). If temps dip below 75°F (24°C), germination slows markedly.
Light: Provide 14–16 hours of strong light (T5/LED grow lights set 2–4" above seedlings) to prevent legginess.
First feeding: At first true leaf, begin a quarter-strength, balanced feed once per week.
Potting up: Move to 3–4" pots once roots fill starter cells. Harden off 7–10 days before transplant, increasing outdoor exposure gradually.
Transplant window: After nights reliably exceed 55°F (13°C) and soil is >60°F (16°C). Baccatum tolerates slightly cooler nights than chinense but still craves warm roots for pacey growth.
Soil Preparation
Texture & pH: Loose, fertile, well-drained soil with pH 6.2–6.8.
Amendments: Mix in 2–3" of finished compost plus ¼–½ cup of a balanced organic fertilizer (e.g., 4-4-4) per plant site. In containers, use a peat/coco-based potting mix with added perlite for drainage.
Warming the bed: Black mulch or landscape fabric helps reach target root temps early.
Watering
Provide 1–1½ inches of water per week, especially during dry spells.
Water deeply but infrequently to encourage strong root growth.
Best method: Use drip irrigation or soaker hoses to deliver water at soil level, reducing wet foliage and minimizing disease risk.
If overhead watering is used, water early in the day so foliage dries before evening.
Note on heat levels: Less water and fertilizer often intensify heat, while excess water/fertilizer can make peppers milder.
Fertilizing
Start with a balanced fertilizer every 2–3 weeks during vegetative growth.
Once plants flower and set fruit, switch to a low-nitrogen, high-potassium formula to support heavy fruiting and hotter peppers.
Baccatum note: avoid pushing too much nitrogen—Aji Amarillo will make leaves at the expense of its long, golden pods.
Weeding & Mulching
Keep weeds under control—they compete for nutrients, space, and water.
Use mulch (black plastic early, organic later) to:
Retain soil moisture
Suppress weeds
Keep soil temperatures stable
Be careful when hand-weeding: pepper roots are shallow and easily damaged, which can lead to issues such as blossom end rot.
Sun & Heat Management
Grow in full sun (6–8+ hrs) for maximum yield and flavor development.
In extreme heat (>95°F / 35°C), provide light afternoon shade (30–40% cloth) to improve fruit set. Baccatum generally sets better in marginal heat than chinense, but flowers can still stall in heat waves.
Spacing & Support
Space plants 18–24" apart in rows 24–36" apart.
Aji Amarillo forms a bushy, open canopy with long fruit; a simple ring stake or small cage prevents wind-tipped branches and keeps pods off soil.
Companion Planting
Good companions: Tomatoes, parsley, basil, carrots, okra, beans, and cucumbers.
Avoid: Fennel and kohlrabi, which can stunt pepper growth.
Peppers’ colorful fruit pairs attractively with green herbs and vegetables in the garden bed and draws beneficials when you interplant alyssum/dill.
Container Growing
Use 7–10+ gallon pots with high-quality potting mix and good drainage (15 gal = larger, juicier pods).
Containers dry faster—check moisture daily.
In midsummer, shade the sides of pots to protect roots from overheating. Fabric pots help keep roots aerated and warm early.
Pruning & Training
Pinch only once early to encourage branching; heavy pruning delays fruiting. Remove low interior suckers for airflow.
Season Extension & Overwintering
In cool regions, low tunnels or row cover speed early growth.
Aji Amarillo can be overwintered indoors (bright window or grow lights) cut back by ⅓, kept at 60–70°F (16–21°C)—resume feeding/light in late winter.
Harvest & Seed Saving
Days to maturity: typically 90–110 days from transplant to deep orange.
Harvest with pruners, leaving a short stem. For seed saving, pick fully orange, true-to-type pods; dry seeds 7–10 days and store cool/dry.
Stage & color: You can pick Aji Amarillo at green or golden-orange, but the signature fruity flavor and steady heat develop fully when pods turn deep orange and feel slightly pliable rather than rigid.
Cut, don’t yank: Use clean pruners to snip pods with a short stem attached. Aji plants branch widely; cutting prevents stem tearing that can invite disease and slows the plant less than twisting.
Staggered harvest for vigor: Harvest semi-ripe fruit to encourage continuous flowering; leave a portion to fully color for seed saving and maximum flavor.
Post-harvest curing: After picking fully colored pods, let them cure 2–3 days on a breathable tray at room temp to concentrate sugars before refrigeration or drying.
Flavor & Nutrition
Flavor arc: Aji Amarillo ripens from grassy-citrus to bright mango, apricot, and orange peel notes when fully orange.
Sweetness & vitamin peak: Vitamin C and carotenoid content (the pigments behind that golden color) spike at full maturity.
Heat management: For a gentler heat, remove the placenta (white rib) and seeds; for a bold Peruvian-style kick, use whole pods.
Handling
Gloves recommended: Aji Amarillo has moderate heat. Wear light nitrile gloves when seed scraping or blending pastes.
Ventilation: When sautéing or puréeing, run a fan or kitchen hood; steam can carry capsaicin.
Tool hygiene: Dedicate a cutting board/knife or wash with hot soapy water + baking soda to lift oils.
Storage & Preservation
Short-term fresh: Refrigerate dry pods in a paper towel–lined container; avoid sealed, humid environments that soften skins.
Drying (classic aji amarillo seco):
Air-dry: Halve lengthwise; set on racks with airflow in a warm, shaded room.
Dehydrator: 120–125°F (49–52°C) until brittle; store whole to protect volatile aroma; grind as needed.
Smoke-dry (optional): A very light apple or pecan smoke accentuates fruit notes—keep smoke delicate to avoid masking aroma.
Freezing: Slice into rings or strips, pre-freeze flat on a tray, then bag. Texture softens but color and flavor hold.
Fermentation: 2–2.5% salt brine; ferment 10–21 days for a golden hot sauce with tropical tang. Blend with brine and a splash of vinegar.
Aji paste meal-prep: Roast, peel, blend with salt and a little oil; freeze in tablespoon “pucks” for instant stews and sauces.
Kitchen Use
Classic profiles: Essential in Peruvian kitchens—aji de gallina, papa a la huancaína, ceviche marinades, anticuchos glaze.
Ceviche leche de tigre: Blend a small piece into the marinade for heat + citrus lift.
Aji mayo: Whisk aji paste with mayo + lime for fries or seafood.
Fruit salsas: Diced ripe aji with mango/pineapple + red onion + lime = immediate brightness.
Growing & Pruning Tips
Canopy management: Baccatum types branch openly. Pinch only the first overlong leader to encourage lateral flowering; avoid heavy pruning that delays fruiting.
Stake early: Fruits get long; a simple ring stake prevents stems from kinking under load.
Flower set in cool nights: C. baccatum tolerates nights a bit cooler than chinense, but below 55°F (13°C) can stall set—use low tunnels or row cover.
Containers & Watering
Container size: 7–10 gal minimum; 15 gal yields larger, juicier pods.
Moisture rhythm: Aim for evenly moist (never soggy). Uneven cycles dull flavor and invite corking.
Companion Planting & Pollinators
Draw allies: Alyssum, basil, and dill lure predators that suppress aphids and thrips and boost fruit set.
Seed Saving
Choose true-to-type, fully orange pods from vigorous plants. Dry seeds a week at room temp, label by season, store cool/dry. Isolate if growing other baccatum types nearby to avoid crosses.
Aphids (leaf curling, sticky honeydew/sooty mold)
Controls: Blast colonies off with a firm water spray. Follow with insecticidal soap or neem oil every 5–7 days until populations crash. Disrupt ants that “farm” aphids by baiting or sticky barriers. Attract lady beetles and lacewings with flowering companions (alyssum, dill, fennel).
Spider mites (fine stippling/bronzing; webbing in hot, dry weather)
Controls: Raise humidity around plants (mulch, damp pathways), hose undersides of leaves, and rotate horticultural oil/neem at labeled intervals. In protected spaces, release predatory mites (Phytoseiulus, Neoseiulus).
Whiteflies (clouds on disturbance; honeydew/sooty mold)
Controls: Hang yellow sticky cards level with the canopy; vacuum adults in the cool morning; use insecticidal soap or neem on the leaf undersides; remove weedy hosts under benches/around beds.
Thrips (silvery scarring; deformed new growth; virus vectors)
Controls: Blue or yellow sticky cards; remove spent blooms and nearby weeds; apply spinosad (outdoor label) or insecticidal soap; avoid mowing flowering weeds during bloom to prevent thrips flights.
Flea beetles (shot-hole damage on seedlings and young leaves)
Controls: Lightweight row cover until flowering; sprinkle diatomaceous earth in rings; use trap crops (radish, mustard) and weed meticulously around beds.
Cutworms (seedlings severed at the soil line)
Controls: Place cardboard/foil collars 2–3" tall around stems; clear plant debris; handpick at dusk.
Caterpillars (fruitworms, armyworms) (chewed leaves/fruit; frass)
Controls: Handpick daily; apply Bacillus thuringiensis kurstaki (Bt) to young larvae; mow tall grass/weeds along edges to limit moth habitat.
Pepper weevil / fruit borers (sting marks; internal tunneling; premature fruit drop in warm regions)
Controls: Harvest promptly and frequently; destroy dropped fruit; maintain strict sanitation; consult local extension for pheromone trap timing and region-specific strategies.
Baccatum note: Aji Amarillo often has a more open canopy—inspect blossom clusters and inner nodes where aphids/thrips hide.
Diseases
Bacterial leaf spot (water-soaked specks → tan/brown lesions; leaf drop in humidity)
Prevention: Plant from clean seed; avoid overhead irrigation; rotate 3+ years away from Solanaceae; sanitize pruners.
Management: Remove infected foliage; copper-based protectants can help shield new growth in wet spells.
Anthracnose (sunken lesions on ripening pods with salmon/orange spore masses)
Prevention: Mulch to reduce splash; generous spacing and drip/soaker lines.
Management: Cull infected fruit immediately; consider labeled protectant fungicides during persistent warm/wet weather.
Phytophthora blight / root rot (sudden wilt after rain/irrigation; dark stem lesions; fruit rot touching soil)
Prevention: Raise beds; perfect drainage; avoid low spots and over-watering; long rotations.
Management: Remove and discard severely affected plants; do not replant peppers in that spot the same season.
Powdery mildew (white powdery growth, often late season)
Prevention: Airflow, moderate nitrogen, avoid dense canopies.
Management: Remove worst leaves; use labeled biofungicides (e.g., Bacillus spp., potassium bicarbonate) to suppress.
Verticillium & Fusarium wilts (one-sided yellowing; vascular browning; no cure in plant)
Management: Rotate out of Solanaceae; solarize soil where feasible; rogue plants and dispose (do not compost if unsure).
Mosaic viruses (CMV/TEV/TSWV) (mottled, puckered leaves; stunting; distorted fruit—often spread by aphids/thrips)
Prevention: Control vectors; remove suspect plants early; wash hands/tools; avoid handling tobacco before working plants.
Physiological & Environmental Issues
Blossom end rot (dry, sunken black spot at fruit tip)
Cause: Irregular moisture/limited calcium transport.
Fix: Keep watering even; mulch; avoid root damage; feed consistently without excess N.
Poor fruit set
Cause: Heat >95°F (35°C), nights <55°F (13°C), low light, drought, or excess nitrogen.
Fix: Provide light afternoon shade during heat waves; steady moisture; moderate, balanced fertilization.
Sunscald (white/tan leathery patches on fruit)
Fix: Maintain a healthy leaf canopy; avoid heavy defoliation; rotate fruit away from intense western sun if possible.
Edema / water stress (blisters/corky patches on leaves/pods)
Fix: Water on a regular rhythm; prevent big wet–dry swings.
Flavor/heat dilution
Note: High nitrogen and heavy watering can mute Aji’s mango-peach character; slight (non-wilting) stress concentrates flavor.
Monitoring & Prevention — Quick Checklist
Scout weekly, especially undersides and blossoms.
Water at soil level (drip/soaker); if overhead, water mornings only.
Space and lightly prune for airflow; remove only problem leaves.
Mulch once soil is warm to stabilize moisture and stop splash.
Rotate 3+ years away from peppers/tomatoes/eggplant/potatoes.
Sanitize tools; harvest promptly; discard diseased fruit (don’t compost if unsure).
Aji Amarillo (Capsicum baccatum) — FAQs
Q: How hot is Aji Amarillo?
Typically 30,000 to 50,000 Scoville Heat Units (SHU). The burn is medium-hot with a sunny fruit character, often described as mango, peach, and floral.
Q: How long does it take to mature?
About 90–120 days from transplant to fully ripe golden orange. In cooler summers, expect the longer end of that range.
Q: How long does germination take?
10–21 days at 80–90°F, with steady moisture and warmth. A heat mat helps baccatum types tremendously.
Q: Does Aji Amarillo need special soil conditions?
Rich, well-drained soil, pH 6.2–6.8. Keep the root zone warm, 70–85°F, and avoid waterlogging to prevent root stress.
Q: What spacing does it need?
Give these tall, branching plants 24–30 inches, with 30–36 inches between rows for airflow.
Q: Do I need more than one plant for pollination?
No. Aji Amarillo is self-pollinating. Gentle shaking or good airflow improves fruit set.
Q: Can I grow Aji Amarillo in containers?
Yes. Choose 10–15 gallon containers, excellent drainage, and consistent feeding. Stake or cage as plants get tall.
Q: How many peppers will one plant produce?
Heavy producer. Well grown plants often yield 50–150 pods over a long season.
Q: How do I harvest safely?
Use pruners and leave a short stem. Wear gloves if you are sensitive. Harvest at full golden orange for peak aroma.
Q: Best ways to store or preserve?
Paste and freeze, dry into flakes, ferment for bright sauces, or slice and freeze raw. Aji pastes are classic.
Q: Will Aji Amarillo lose heat when dried or cooked?
Drying preserves most heat and intensifies aroma. Cooking softens the bite but keeps the fruit character.
Q: Is it perennial?
Yes in frost-free zones. Elsewhere, overwinter indoors after pruning by one-third and keeping 60–70°F in bright light.
Q: Why is my fruit set low?
Temperature swings, insufficient light, or excess nitrogen. Keep nights above 55°F and days below 95°F, and feed moderately.
Q: Can it cross-pollinate with other peppers?
Yes with other Capsicum baccatum. Isolate by distance or bag blossoms if saving seed.
Q: How do I use it in the kitchen without overpowering a dish?
Blend into sauces and stews, pair with citrus and dairy, and use as a base for marinades. It brings flavor with manageable heat.
Q: Is it ornamental as well as edible?
Absolutely. Tall plants with long, glowing pods are striking in gardens and big containers.
Q: Is it safe to handle and eat?
Yes. Use gloves if sensitive. Avoid touching eyes and wash tools after chopping.
Q: Why are my pods pale or slow to color?
Cool nights, low light, or excess nitrogen. Give more sun, reduce nitrogen late season, and be patient in cool climates.
In the high valleys and coastal oases of the central Andes, long before the Inka knit the empire’s roads across the mountains, the peoples of Peru and Bolivia cultivated a golden chili they knew by many names. In Quechua and Aymara kitchens it was prized for its sunlit flavor, its perfume of fruit and flower, and its life-giving heat during cold seasons. While the Spanish word aji was borrowed from the Taíno of the Caribbean, the Andean peoples had their own words and their own long memory for this pepper, which they dried into orange ribbons, ground into pastes, and carried as a portable brightness on long journeys through bleak puna and foggy coast. Archaeobotanical remains and ancient pottery painting show peppers that echo the shape and size of what we now call Aji Amarillo, a reminder that this cultivar’s story stretches across millennia of Indigenous stewardship and selection.
As the Inka state rose, the pepper traveled along state storehouses and road stations, joining maize, potatoes, and quinoa as staples that bound diverse regions together. In highland towns, cooks simmered it with tubers and meats to make stews that warmed the bones. On the coast, fisher families worked the pepper into sauces for ceviche, not as a blunt force of fire but as a citrus lifting agent, a tide of heat that rises and falls. Healers recognized the pepper’s power as well, preparing infusions to stimulate appetite and fortify the body. In ceremonial contexts, bright strings of dried pods decorated kitchens and market stalls, a signal of welcome and a promise of nourishment.
The colonial centuries scattered Andean crops across the world, yet the Aji Amarillo remained most at home in Peru, where the pepper became both a memory and a marker of identity. Household recipes passed down like heirlooms turned this chili into an indispensable foundation of Peruvian cuisine. From huancaína sauce over potatoes to escabeches and anticuchos brushed with pepper pastes, the Aji Amarillo emerged as a quiet architect of national flavor. Its heat is warm rather than punishing, shaped by its species, Capsicum baccatum, with floral notes and a mango-peach character that invites rather than intimidates.
In the twentieth century, chefs, anthropologists, and home cooks collaborated across time without ever meeting, simply by keeping the pepper alive in gardens and on plates. Seeds traveled with families moving from the Andes to Lima, then out to diaspora communities in the Americas and Europe. Gardeners discovered that the plants, with their distinctive baccatum blossom markings, could thrive far from their birthplace if given space and sun. The pepper’s golden color became a visual promise in seed catalogs and farmers markets, the culinary equivalent of a sunny window on a winter day.
The world’s attention eventually turned toward Peruvian cuisine, and with it, to this pepper. As chefs championed a modern Peruvian table that honored Indigenous roots, Aji Amarillo stepped forward from background note to signature. Hot sauce artisans bottled its brightness, cookbook writers praised its balance of heat and fruit, and gardeners touted pods the color of marigolds. Yet for all its new fame, the pepper is still an old friend in Quechua and Aymara kitchens, part of a living foodway that stretches from terraced fields to city streets.
To grow Aji Amarillo is to keep faith with the long chain of Andean farmers who, season by season, selected for flavor, vigor, and beauty. It is a way to taste the highland sun in colder latitudes, to bring a piece of the Andes into soups and sauces, and to honor a culture that has always known how to coax warmth from the earth. In every golden pod is a history of exchange and endurance, a story that remains grounded in Indigenous knowledge even as it welcomes the wider world to the table.
Goal: Preserve the classic Aji Amarillo profile—long, thick-walled pods that ripen deep yellow/orange, with bright citrusy flavor and medium heat—while maximizing purity and long-term seed viability.
1) Selecting Plants for Seed Saving
Choose healthy, true-to-type plants: Select 4–10 vigorous, disease-free plants showing uniform Aji Amarillo traits: elongated pods with gentle taper, thick flesh, and consistent color and flavor.
Cull off-types: Exclude plants with misshapen fruit (too short/thin), weak growth, chronic blossom-end rot, or off-flavors.
Keep diversity: Save seed from multiple mother plants to maintain genetic breadth and resilience.
2) Harvesting Seeds
Timing: Let pods ripen to full orange-yellow and then hang on the plant 7–14 days past full color if weather allows; embryos finish late and benefit from extra time.
Collection: Harvest several blemish-free, fully mature pods per selected plant. Use clean pruners and label each plant’s fruit separately to keep lots traceable.
3) Cleaning Seeds
Separation: Halve pods lengthwise; scrape seeds and placenta into a labeled bowl or sieve.
Rinse: Swirl gently under lukewarm water to remove pulp.
Optional quick fermentation (12–24 hr): Helps detach placenta and reduce surface microbes—stir once, then rinse thoroughly. Do not over-ferment; baccatum seed coats are thinner than many annuum types.
Inspection: Remove pulp fragments and cull any obviously immature or discolored seeds.
4) Drying Seeds
Set-up: Spread in a single layer on labeled coffee filters, paper plates, or mesh screens.
Environment: Warm, airy, shaded room (target 70–85°F / 21–29°C, avoid >95°F / 35°C). Provide gentle airflow; keep out of direct sun.
Duration: 7–14 days, stirring daily. Properly dried seed is hard, glassy, and doesn’t dent under a fingernail.
5) Storing Seeds
Containers: Place fully dry seed in paper coin envelopes inside an airtight jar/foil pouch with a desiccant (silica gel).
Conditions: Cool, dark, dry—refrigerator 35–45°F (2–7°C) at low humidity is ideal.
Viability window: Expect 3–5 years in the fridge; 5–8+ years if ultra-dry and frozen. Always let containers warm sealed to room temp before opening to prevent condensation.
6) Testing Seed Viability
Paper towel test: Germinate 10–20 seeds on a damp (not wet) towel in a vented bag at 80–85°F (27–29°C); read at 7–14 days.
Targets: ≥80% is solid for fresh lots. Older seed can benefit from a 30–60 min pre-soak in 0.5–1% hydrogen peroxide or a mild kelp solution.
Tips for Successful Seed Saving
Isolation: C. baccatum crosses readily with other baccatum types. Use 150–300 ft (45–90 m) isolation distance from other baccatums, plus blossom bagging/caging of selected branches for best purity.
Pollinators: Encourage bees/hoverflies in the garden, but for bagged clusters gently tap/vibrate branches daily to move pollen under the bag.
Record keeping: Track plant IDs, isolation method (distance/bag/cage/hand-pollinated), harvest dates, and notes on pod size/shape/flavor. Photograph representative pods for your archive.
Late-season rescue: If frost threatens, cut isolated fruiting branches and hang indoors in a warm, airy place to finish ripening before extraction.
Culinary Uses, signature Peruvian–Andean flavor with radiant color
Ají amarillo paste (signature pantry base): Blister whole ripe pods on a comal/grill or simmer 3–5 minutes to loosen skins. Peel, deseed, and purée with a splash of vinegar or citrus and a pinch of salt. Use this paste in ají de gallina, papa a la huancaína, escabeche de pollo/pescado, and as a marinade for anticuchos.
Fresh mince for ceviches & tiraditos: Finely chop a small amount and fold into lime-cured fish or shellfish with red onion and cilantro; the lemon–apricot perfume lifts brine and fat without smoke.
Salsa de ají amarillo: Blend roasted or blanched pods with onion, garlic, cilantro, and lime; thin to a pourable table sauce. Excellent on grilled corn, potatoes, beans, and quinoa bowls.
Roasted strips & rajas: Char pods, steam 10 minutes, peel, and slice. Toss with roasted potatoes, choclo (large-kernel corn), squash, and onions; finish with olive oil or queso fresco.
Stews & soups: Stir paste into chicken broths, quinoa soups, and vegetable caldos for color and buoyant warmth; it rounds acidity in tomato bases.
Glazes & dressings: Whisk paste with citrus, honey, and vinegar for wing glazes or salad dressings.
Powder & flakes: Dehydrate peeled strips; grind for a golden powder that seasons eggs, rice, and legume stews. Start at ⅛ tsp per pot.
Heat control tips: Most heat is in the white placenta—scrape for gentler sauces. Add late in cooking to preserve citrus aromatics; seeds add texture more than burn.
Preservation and Pantry Value
Paste cubes: Freeze paste in tablespoon portions for instant use; color and aroma hold very well.
Dehydration: Thin-to-medium walls dry reliably for powders/flakes; keep airtight and dark to protect hue.
Fermentation: 2–3% salt mash ferments into silky, pourable sauces that strain cleanly.
Freezer convenience: Freeze deseeded halves or roasted strips; use directly from frozen in sautés, soups, and sauces.
Flavor Benefits beyond heat
Bright mango–apricot–citrus notes with clean, linear heat; adds body and sunshine without smokiness.
Reduces need for added sugar in sauces and glazes due to natural fruitiness.
Garden and Ornamental Benefits
Tall, open plants with copious pendant pods ripening green → canary → deep golden orange.
White baccatum blossoms draw pollinators; long harvest window provides steady kitchen supply.
Excellent for field rows and large containers; heavy cropping supports paste/powder projects.
Traditional and Practical Uses (Indigenous foodways focus)
Andean lineage: Ají amarillo is woven into Indigenous cuisines of the central Andes (Quechua, Aymara, among others), where maize, potatoes, quinoa, legumes, and river/coastal fish are seasoned with ají pastes and sauces.
Batán & comal practices: Roasting on hot stone/iron and grinding on batán (Andean grinding stone) or metate create fine pastes that digest well and store efficiently—techniques mirrored across Indigenous Americas.
Staple companionship: Ají amarillo’s fruit brightness balances starches (potatoes, chuño, maize, quinoa) and bean/seed richness, sustaining communal meals across seasons.
Seasonal storage: Drying strings and paste-pots of ají sit alongside stores of maize and legumes—an interlinked preservation rhythm central to Indigenous food security.
Safety and Handling always
Wear gloves when seeding and blending; avoid eyes and face.
Ventilate when charring skins or blooming paste in oil.
Herbs: cilantro/culantro, huacatay (black mint) where available.
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!
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 - Aji Amarillo
$200 USD
Unit price /
Unavailable
Description
Sun bright fruit with a confident glow. Ají Amarillo (Capsicum baccatum) is the signature chile of Peruvian kitchens, celebrated for its golden color, tropical aroma, and medium hot finish. The flavor reads mango, passion fruit, and citrus with just enough warmth to lift a dish without overpowering it, which is why chefs reach for it in everything from fresh salsas to the classic ají amarillo paste.
The plants are vigorous and elegant, typically 3 to 4 feet tall with a branching habit that loads each stem with blossoms and long pendant pods. Medium green foliage frames the fruit beautifully, so the plants look ornamental even before they ripen. Pods average 5 to 7 inches, slightly curved with thin to medium walls, maturing from green to a glowing deep yellow orange. The texture is crisp when fresh yet blends smoothly for sauces, and the walls dry readily for flakes and powder.
Bite into a ripe pod and you get bright sweetness first, then a clean, steady heat that lingers pleasantly. In the kitchen, a few slices wake up ceviche, roast chicken, potatoes, and grain bowls. Puréed, it becomes the sunshine colored base of Peruvian sauces, dips, and marinades. Dried pods grind into a fragrant, citrus forward powder that lifts rubs, vinaigrettes, and roasted vegetables.
Ají Amarillo carries a long Andean story. Stewarded for generations by Indigenous farmers across Peru and Bolivia, C. baccatum ajíes became the heart of regional cooking, traded through markets and saved in family seed jars. Today Ají Amarillo remains the soul of many Peruvian dishes and a favorite in gardens worldwide, a variety with heritage, abundance, and the unforgettable flavor that turns everyday meals into something special.
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.
The taste is great and the tomato is yellow in color 1-2 lb tomatoes.
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D.F.
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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D.F.
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.
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D.F.
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.
