Hot Pepper 'Aji Amarillo'
Capsicum baccatum 'Aji Amarillo'
The cornerstone of Peruvian cuisine, this brilliant orange pepper delivers moderate heat with an incredibly complex, fruity flavor that's unlike any other variety. Aji Amarillo peppers are essential for authentic dishes like ají de gallina and papa a la huancaína, offering home gardeners a chance to grow this culinary treasure that's nearly impossible to find fresh in stores. Their unique C. baccatum species gives them a distinctive taste profile that combines tropical fruit notes with warming heat.
Harvest
90-100d
Days to harvest
Sun
Blossom-End Rot of Tomato
Zones
3–11
USDA hardiness
Difficulty
Moderate
Planting Timeline
Showing dates for Hot Pepper 'Aji Amarillo' in USDA Zone 7
All Zone 7 pepper →Zone Map
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Hot Pepper 'Aji Amarillo' · Zones 3–11
Growing Details
Zone-by-Zone Planting Calendar
| Zone | Indoor Start | Transplant | Direct Sow | Harvest |
|---|---|---|---|---|
| Zone 3 | April – April | June – July | — | September – October |
| Zone 4 | March – April | June – June | — | September – October |
| Zone 5 | March – March | May – June | — | September – October |
| Zone 6 | March – March | May – June | — | August – October |
| Zone 7 | February – March | April – May | — | August – October |
| Zone 8 | February – February | April – May | — | July – September |
| Zone 9 | January – January | March – April | — | June – August |
| Zone 10 | January – January | February – March | — | June – August |
Complete Growing Guide
Light: Blossom-End Rot of Tomato, Pepper, and Watermelon. Soil: Clay, High Organic Matter, Loam (Silt), Sand. Soil pH: Acid (<6.0), Alkaline (>8.0), Neutral (6.0-8.0). Drainage: Good Drainage. Water: Blossom-End Rot of Tomato, Pepper, and Watermelon. Spacing: 12 inches-3 feet. Growth rate: Rapid. Maintenance: C. annuum Many cultivated varieties; chili, bell, cayenne, paprika C. chinense Habanero peppers; very spicy C. frutescens Tabasco peppers, bird peppers, C. annuum, C. chinense, C. frutescens. Propagation: Seed.
Harvesting
A non-pulpy berry, often with large pockets of air inside containing many seeds. Fruits range in color, shape, and heat level depending on species and cultivar. The most common color is bright red due to the presence of carotenoid compounds. The seeds are round and flat, yellowish in color.
Color: Black, Cream/Tan, Gold/Yellow, Green, Orange, Pink, Purple/Lavender, Red/Burgundy, White. Type: Berry. Length: 1-3 inches. Width: 1-3 inches.
Garden value: Edible, Good Dried, Showy
Harvest time: Fall, Summer
Bloom time: Summer
Edibility: Fruits used as a vegetable and spice. Different species and cultivars have different textures, heat levels, and cullinary uses.
Storage & Preservation
Fresh Aji Amarillo peppers store best at room temperature for 5-7 days if you plan to use them quickly, developing deeper flavors as they sit. For longer storage, refrigerate in a perforated plastic bag in the crisper drawer for up to 3 weeks, though the skin may wrinkle slightly.
For preservation, making traditional ají amarillo paste is the most authentic method - blanch peppers for 3 minutes, remove seeds and veins, then blend with a small amount of oil and freeze in ice cube trays for convenient portions. Alternatively, freeze whole peppers in sealed bags for up to 8 months; the texture softens but flavor remains excellent for cooked dishes. Dehydrating at 135°F until brittle creates a powder that captures the fruity essence while concentrating the heat, though freezing better preserves the complex flavor profile that makes this variety special.
History & Origin
Origin: Tropical Americas, especially South America
Advantages
- +Disease resistance: Deer, Drought, Heat
- +Attracts: Songbirds
- +Wildlife value: Birds are immune to the capsaicin in peppers and can safely eat the fruits with no ill effects. Therefore, these plants may attract birds.
- +Edible: Fruits used as a vegetable and spice. Different species and cultivars have different textures, heat levels, and cullinary uses.
- +Fast-growing
Companion Plants
Plant Together
Basil
Repels aphids, spider mites, and thrips while potentially enhancing pepper flavor
Marigold
Deters nematodes, aphids, and whiteflies with natural pest-repelling compounds
Tomato
Similar growing requirements and can share support structures, mutual pest confusion
Oregano
Repels cucumber beetles and provides ground cover while deterring various pests
Nasturtium
Acts as trap crop for aphids and cucumber beetles, draws pests away from peppers
Carrots
Loosens soil around pepper roots and doesn't compete for nutrients or space
Parsley
Attracts beneficial insects like hoverflies and parasitic wasps that control pepper pests
Chives
Repels aphids and may improve pepper growth and flavor through root interactions
Keep Apart
Black Walnut
Produces juglone, a toxic compound that stunts pepper growth and can kill plants
Fennel
Releases allelopathic compounds that inhibit pepper germination and growth
Brassicas
Heavy feeders that compete for nutrients and may stunt pepper development
Nutrition Facts
Per 100g serving. % Daily Value based on 2,000 calorie diet. Source: USDA FoodData Central (FDC #169394)
Pests & Disease Resistance
Resistance
Good resistance to common pepper diseases
Common Pests
Aphids, spider mites, whiteflies, pepper weevils
Diseases
Bacterial spot, anthracnose, powdery mildew