Aji Charapita - 15 seeds

Aji Charapita , also known as Wild Peruvian Pepper , is one of the most recognizable traditional chili varieties from South America. Vreeken's Zaden classifies it as Capsicum frutescens .

The main distinguishing feature of the variety is the huge amount of fruit. A well-developed plant can produce hundreds of small, round yellow peppers that stand upright on the plant. When fully ripe, their bright yellow color makes them extremely decorative and easily recognizable.

But their small size is deceiving. Aji Charapita reaches an impressive 100,000–250,000 Scoville units , which puts it firmly among the very hot peppers. According to Vreeken's Zaden, its spiciness is roughly comparable to that of the wild Tepin pepper.

The variety is suitable for both greenhouse and outdoor cultivation . For maximum yield, a greenhouse is recommended. Seeds are started indoors between January and April at 20–30°C , and the plants can be moved outside around the end of May.

Taller plants can be tied to a support or pruned to a more compact shape. An interesting feature is that at the end of the season the plants can be transplanted into pots and brought indoors , where they can continue to bear fruit in a bright window.

Characteristics of the variety

✔️ Variety: Aji Charapita
✔️ Other name: Wild Peruvian Pepper
✔️ Botanical name: Capsicum frutescens
✔️ Type: Very hot pepper
✔️ Origin/Traditional Popularity: Peru and Bolivia
✔️ Hotness: 100,000–250,000 SHU
✔️ Fruit shape: Small and round
✔️ Color of ripe fruit: Bright yellow
✔️ Fruit position: Upright
✔️ Productivity: Hundreds of fruits from one plant
✔️ Cultivation: Greenhouse or outdoors
✔️ Suitable for growing in pots: Yes.

🔥 Anger

100,000–250,000 SHU

This is a very hot pepper . Aji Charapita can reach up to 250,000 Scoville units , making it comparable in strength to Tepin.

For comparison, this means that even one of the small fruits can add significant spiciness to the dish.

⚠️ When handling ripe fruits, it is recommended to use gloves and avoid contact with eyes and sensitive skin.

🌱 Sowing and growing

Sowing period: January – April

Sowing location: indoors

Germination temperature: 20–30°C

Planting in a greenhouse: recommended for higher yields

Planting outdoors: approximately end of May

Support: stakes can be used for taller plants

Pruning: possible to shape a more compact plant.

Aji Charapita is a heat-loving variety and starting seeds early provides a longer period for development and fruiting.

🪴 Growing in a pot

Aji Charapita is also an interesting choice for pot growing .

In the fall, the plants can be taken out of the garden or moved indoors with the pot. Placed in a bright window, the plants can continue to produce fruit after the outdoor season is over .

This is especially useful on plants that still have a large amount of unripe fruit on them.

🍴 Culinary app

Aji Charapita is particularly prized in South American cuisine and can be used for:

• Salsa
• Hot sauces
• Marinades
• Fresh spicy toppings
• Soups and stews
• Meat and vegetable dishes
• Drying
• Preparation of hot spices
• Traditional Peruvian and Bolivian recipes

Its use is particularly characteristic for Criolla – a combination of red onion, lemon juice, salt, water, and crushed Aji Charapita.

💡 Tip from Urban Botaniks: With Aji Charapita, an early start is especially beneficial. Sow the seeds in a warm place at 20–30°C and provide bright light after germination. Due to the huge number of small fruits, a well-developed plant can yield an impressive harvest, and growing it in a pot allows you to easily move it indoors in the fall and extend the season.