Aji Charapita Pepper
About Aji Charapita Pepper
The Aji Charapita pepper is a tiny, yellow-orange chili that grows in the Amazon rainforest, particularly in the Charapita region in Peru. In appearance, these peppers hardly resemble your typical chili peppers. They have a small, round shape that's around 1 to 2 centimeters long and less than 1 centimeter in diameter. The Aji Charapita pepper's skin is almost translucent, and the fruit packs a powerful aroma that's spicier than its size would suggest. It is said that these peppers are hotter than the Scotch Bonnet pepper but milder than the Ghost Pepper.
The Aji Charapita pepper is part of the Capsicum chinense family and is known by several other names such as Charapilla, Charapa, and Wild Peruvian Pepper. It is a rare find, and because of its rarity, chefs and chili connoisseurs all over the world seek out this pepper to experience its unique flavor profile. The Aji Charapita’s taste is often described as fruity, citrusy, and slightly sweet, with a pleasing level of heat.
For cultivation, the Aji Charapita pepper needs warm temperatures and humidity. These peppers are quite challenging to cultivate because they require specific conditions, and demand a lot of attention to grow successfully. In the Amazon, Aji Charapita peppers grow on small trees, and they take around 90 days to mature from seedling to harvest time. Each plant produces dozens of these delicious and spicy little yellow peppers.
The heat level of Aji Charapita peppers is around 30,000 to 50,000 Scoville heat units (SHU). It's a reasonable amount of heat, especially considering its small size. One or two of these tiny peppers are enough to add a lot of heat and flavor to any dish, without overwhelming it. Because of its unique flavor, the Aji Charapita is an excellent addition to various dishes, including chicken, fish, and vegetable dishes.