This is a variety we have crossed Lemon Drop with AJi Mango with great results. Plants are very productive and good fast and long pruning is need early this will also double your yields. Plants can have 100s on pods and will weigh down the plants so support is needed unless you grow them in hanging baskets as we do. This is really the best way to grow most Capsicum Baccatum. Pods are very sweet and fruity . Pods have nice heat under 20,000 SHU and make very good powder. Pods start out lite green and ripen through yellow on the way to orange.

Capsicum Baccatum 

SHU 15,000-20,000

APS AJI YELLOW ORANGE - The Golden Sun of the Andes

**Basic Info**  

Species: *Capsicum baccatum*  

Origin: Atlantic Pepper Seeds (APS)  

Heat: Medium to Hot (25,000-50,000 SHU)  

Type: Yellow-orange, classic aji variety  

**Story**  

This vibrant variety represents the golden sun of the Andean highlands, carrying the spirit of Peru's ancient pepper cultivation traditions. Aji peppers have been cultivated in South America for over 7,000 years, and this APS selection honors that legacy with its brilliant yellow-orange pods that ripen like miniature suns on the vine.  

The color is no accident - in traditional Andean cuisine, yellow-orange peppers signify the perfect balance of sweetness and heat. When dried, these pods transform into a deep amber powder that forms the backbone of countless Peruvian sauces and stews. The fruit's thick walls make it ideal for both fresh use and preservation, while its medium-to-hot heat level provides warmth without overwhelming the dish's other flavors.  

What makes this variety particularly special is its adaptability. While true to its aji heritage, the APS breeding team has selected for vigorous growth and consistent yields, making it accessible to gardeners worldwide who wish to experience authentic South American pepper flavor. The plants produce abundant harvests of 3-4 inch pods that transition from green to bright yellow-orange, each one a testament to the careful selection process that preserves both heat and complexity.  

In the kitchen, these peppers shine in classic preparations like *ají de gallina* (creamy chicken stew) and *papa a la huancaína* (potatoes in spicy sauce). The fruit's natural fruitiness - notes of citrus and tropical sweetness - cuts through rich ingredients while adding a distinctive heat that builds slowly on the palate.  

**Plant**  

Medium to large size (3-4 feet), bushy, highly productive with strong branching.  

**Pods**  

Yellow-orange when ripe, 3-4 inches long, classic aji conical shape with slight ribbing.  

**Flavor**  

Complex fruity profile with citrus notes, medium-to-hot heat that lingers pleasantly.  

**Kitchen**  

Traditional Peruvian dishes, fresh sauces, dried powder, pickling.  

**Growing Tips**  

- 85-100 days to maturity  

- Full sun (7-8 hours daily)  

- Warm climate, zones 9-11  

- Well-draining, slightly acidic soil (pH 6.0-6.8)  

- Regular watering, avoid overwatering  

**Culinary Uses**  

- Fresh in *ají* sauces  

- Dried for ground pepper  

- Pickled for condiments  

**Common Questions**  

Q: What makes this variety special?  

A: Authentic Andean flavor profile with consistent heat and high yields.  

Q: Can it grow in containers?  

A: Yes, though larger pots (10+ gallons) work best for full-sized plants.  

Q: How does it compare to other aji varieties?  

A: More heat than *aji amarillo*, similar to *aji panca* but brighter color.  

Q: What's the best harvest time?  

A: When pods reach full yellow-orange color and slight give when gently squeezed.