How hot is the Aji charapita pepper?
When it comes to heat, the Aji Charapita is no slouch. Despite its small size (about the size of a pea), this pepper packs a respectable punch. In short, the Aji Charapita comes in around 50,000 SHUs on the Scoville Scale. This is on par with the popular Cayenne pepper, but is well below the heat of a habanero.
What is Aji charapita?
The word ‘Aji’ is a word that was brought over to Peru from the Incans in Spain, and literally means pepper. Another name for the pepper besides Aji Charapa, Charapita, or Wild Peruvian Chili Pepper, is the Lost Incan Pepper. With a very thin skin, the Aji Charapita is surprisingly firm and crunchy with a cluster of seeds in the middle.
How do you grow Aji charapita in Peru?
Indeed, the Aji Charapita is a popular house plant in Peru, where the delicious peppers are harvested as needed right in the kitchen. Growing Tips: Start indoors in bright light 8-12 weeks before last frost date. Heat mat helps to warm soil and speed germination. Peppers often appreciate a bit of afternoon shade during the hottest summer weather.
Can you freeze Aji charapita Chiles?
Aji Charapita chile peppers can also be ground and used in powder form as a spice or frozen for extended use. Aji Charapita chile peppers are one of the most popular house plants in Peru and are grown and harvested as needed for cooking applications.
Why is Aji Charapita so expensive?
So why does it cost so much? Well, the main reason is the rarity of these chillies. Outside of Peru, it's incredibly difficult to grow aji charapita chillies. In Europe especially they are almost unheard of, with only a handful of growers going to the trouble.
What does Aji Charapita taste like?
Aji Charapita chile peppers have a bright, fruity taste with unique citrus flavors that are followed by a moderate to hot level of spice that gradually builds in intensity.
What can I do with Aji Charapita?
Aji Charapita peppers are used primarily as a finishing spice, added to meals just before serving. According to RareSeeds, in Peru, the fresh peppers are crushed and added to soups, meat dishes, and rice.
Is it hard to grow Aji Charapita?
It is a native of the Peruvian Amazon and holds the designation of being the most expensive pepper when sold by dry weight. Reasoning for this is two-fold, since it is very difficult to germinate, and the fruit is very small in size. They also require warm nights to fruit, so production is not suited for every climate.
What is the world's most expensive pepper?
Selling for very high prices to Lima's best chefs, this pepper is the most expensive in the world! The north Peruvian jungle native is a wild bushy plant which produces hundreds of hot, small (. 25 inch), round Tepin-like peppers.
How much is a pound of Aji Charapita?
Aji Charapita Pepper Plant -World's Most Expensive Pepper/$16,000 per lb -4" Pot.
How long does it take to grow Aji Charapita?
Seeds are sown in winter, while the fruits are harvested in summer. The plant begins to bear fruits after 60-120 days since the transplant and can continue to produce them for up to two months, depending on the area and climate. It is productive for six years, although the amount of fruits drops over the years.
How big do Aji Charapita pepper plants get?
about three feet tallThe Aji Charapita plant grows to about three feet tall and produces hundreds of . 25 inch peppers. Maturing from green to yellow, this crunchy, productive pepper can be grown on patios, in greenhouses and houses!
Is the Carolina Reaper the hottest pepper?
The Carolina Reaper is officially the Worlds Hottest Pepper as ranked by Guinness Book of World Records. It's hot, and by hot, we mean HOT! The Carolina Reaper can top-out at 2.2 Million SHU!
How do you grow Aji Charapita peppers?
Aji Charapita Hot Pepper SeedDays to germinate: 15-21 days.Days to maturity: 100.Start indoors 10-12 weeks before last frost. Sow ¼” deep in sterile planting medium.Transplant spacing: 3'Sow outdoors: Not recommended.Produce size: About the size of a pea.Yield: Up to 200 peppers per plant.Mature plant height: 30-36”More items...
What is the Scoville rating for a ghost pepper?
1,041,427 Scoville HeatThe ghost pepper ranks at 1,041,427 Scoville Heat Units (SHU) at the top end of the scale.
Are Peruvian peppers hot?
Scoville Heat Units: 1,177 - 75,000 SHU (or hotter) Also known generally as the Peruvian hot pepper, "aji" is the common name primarily in South America and areas of the Caribbean for chili peppers.
How hot is aji amarillo?
30,000 - 50,0001. Aji Amarillo. Despite being a hot pepper (30,000 - 50,000 on the Scoville scale), the aji amarillo has a fruity taste. With vivid yellow-orange colors and a fruity spicy flavor, the amarillo pepper provides a burst of color and heat to any dish.
Is the Carolina Reaper the hottest pepper?
The Carolina Reaper is officially the Worlds Hottest Pepper as ranked by Guinness Book of World Records. It's hot, and by hot, we mean HOT! The Carolina Reaper can top-out at 2.2 Million SHU!
How long does it take to grow Aji Charapita?
Seeds are sown in winter, while the fruits are harvested in summer. The plant begins to bear fruits after 60-120 days since the transplant and can continue to produce them for up to two months, depending on the area and climate. It is productive for six years, although the amount of fruits drops over the years.
How hot are Chiltepin peppers?
Chiltepin ranks a whopping 50,000 to 100,000 units on the Scoville heat scale—ho er than tabasco and cayenne peppers! Chiltepin thrives in the canyons and mountains of southern Arizona and northwestern Mexico.
Aji Charapita Origin
The Aji Charapita has origins in Peru, specifically the Amazon rainforest regions of Loreto and Ucayli. Contrary to what most people think of pepper plants, they are primarily tropical plants that enjoy warm, humid weather.
The Most Expensive Pepper
Considered an essential spice in countless Peruvian households, this pepper has been known to fetch high prices by weight. It is rumored that chefs around the world will pay up to $25,000 for about 2 lbs. of dried Aji Charapitas.
Growing Aji Charapita Peppers
Given the value of these peppers, it can be especially rewarding to grow your own at home. The plants are compact and bushy, producing hundreds of peppers in a single season. Get Aji Charapita seeds here.
Aji Charapita Pepper Flavor
Like many other C. chinense species peppers, the Aji Charapita has a fruity, floral flavor. They are some of the most delicious peppers you can grow! The tiny pods are perfect for perfectly metering out both flavor and heat into home cooking.
Aji Charapita Scoville Heat Scale
When it comes to heat, the Aji Charapita is no slouch. Despite its small size (about the size of a pea), this pepper packs a respectable punch.
How to Use Aji Charapita Peppers
Aji Charapita peppers are used primarily as a finishing spice, added to meals just before serving. According to RareSeeds, in Peru, the fresh peppers are crushed and added to soups, meat dishes, and rice.
Current Facts
Aji Charapita chile peppers, botanically classified as Capsicum chinense, are tiny pods that grow on wide and bushy plants reaching over one meter in height and are members of the Solanaceae or nightshade family.
Nutritional Value
Aji Charapita chile peppers are an excellent source of vitamins A, B, and C, and also contain iron, potassium, magnesium, and riboflavin.
Applications
Aji Charapita chile peppers can be consumed fresh or are commonly squeezed with a fork to extract the juice. When raw, the small peppers can be finely chopped and mixed into salsas and sauces, or they can be sprinkled over soups and stews.
Appearance
The Aji Charapa pods average between 5-8 mm in diameter once they mature, have a very thin skin, and kind either be a red or yellow color, although yellow is more prevalent. The pepper is very juicy with a cluster of seeds in the middle.
Origins
Originating from the northern region of the Peruvian jungle, the English name is the Wild Peruvian Chili Pepper. It is a very hot pepper and not grown commercially. It is mostly harvested from wild plants or grown in back yards. The word ‘Aji’ is a word that was brought over to Peru from the Incans in Spain, and literally means pepper.
Taste and Smell
With a very thin skin, the Aji Charapita is surprisingly firm and crunchy with a cluster of seeds in the middle. Both the taste and the smell are reminiscent of fresher habanero.
Culinary Uses
The only use noted for these Peruvian peppers is for adding some kick to salsa, salads, and whatever else you can dream up. You can of course eat them straight, just be prepared to fell quite the burn. The pepper seems to be growing in micro-brewery use as well.
Cultivation
Although the commercial production has just recently started to introduce the pepper and it was mostly only grown in the northern region of the Peruvian jungle, Aji Charapa is actually pretty basic to cultivate. Basic soil and basic care throughout the year is enough to bring the pepper to maturity.
Other Info
Formerly a rarity, the Aji Charapa is now seeing some influx due to commercial production. People are starting to use it in everything from chili to beer, and with the simplicity of growing your own, should become more abundant in the near future.
What does Ají Charapita Need to Thrive?
Peppers are tropical plants. They need good heat, air circulation and moisture to really thrive. After transplanting the seedlings, it takes 60 to 120 days for the plant to start bearing fruit. It will continue to produce for 2 months depending on your climate and growing season.
What does Ají Charapita Look and Taste Like?
This plant produces hundreds of hot, small, round pea size peppers. They start off green changing to a deep yellow. The Peppers have citrus sweet tones and is on the same playing field as a cayenne pepper when it comes to heat.
Recipes
Have you ever grown Ají Charapita before? If so tag #jobinkitchengarden on Instagram or on Facebook and let me know!
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Description
The most expensive pepper in the world! Aji Charapita peppers sell for $25,000 per kilo to Lima’s best chefs, and are nearly impossible to find outside of Peru. A Tepin-like pepper with a distinctly fruity citrus aroma, equal in heat to a cayenne. Thin-skinned peppers turn yellow when ripe and continue producing for two months once they get going.
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What Type of Pepper is the Most Expensive and How Much Does it Cost?
The most expensive pepper in the world is the Aji Charapita, one of Peru’s greatest exports. The pepper has a distinct citrus aroma and has heat levels in the same range as the Cayenne pepper, so it’s not especially high on the Scoville heat scale.
How Much Do Aji Charapita Seeds Cost?
The cost of Aji Charapita seeds largely depends on the seller. Some sites sell the seeds at $4, while others charge $9. When buying the seeds online, be sure to check the cost per seed before making a purchase, as some sites require you to buy a minimum amount of seeds.
Everything About Aji Charapita, the Most Expensive Chili
The Aji Charapita is native to the Peruvian jungle and grows as a wild bushy plant that produces hundreds of tiny, round, Tepin -like hot peppers. In Peru, chili is grown on a small-scale basis and widely used as a fresh finishing spice for chicken, fish, and rice dishes.
Where Can You Buy Aji Charapita Peppers?
Although difficult to source, you can buy Aji Charapita seeds online from a host of sellers on sites like Amazon and Walmart. When buying Aji Charapita seeds, always check customer reviews to determine whether the seller has quality seeds. Many online buyers complain of small harvests, so do your research before you buy your seeds.
Can You Grow Aji Charapita at Home?
Yes, you can grow Aji Charapita at home, especially if you live in a hot, humid area. The Aji Charapita thrives in soils that have high organic matter. And although this chili is commonly found in the northern parts of the Peruvian forest, it can be grown at home provided you can create a conducive environment for the seedlings.
Is Growing Aji Charapita Seeds at Home a Good Idea?
You can successfully grow the Aji Charapita pepper at home as long as you provide its basic growing requirements. As mentioned earlier, this expensive pepper in its natural hot, humid environment grows as a wild bush. Moreover, this pepper tends to thrive when grown in rich soil.
Aji Charapita Uses in Peru
In Peru, Aji Charapita peppers are among the most popular house plants as they’re grown and harvested mostly for cooking applications than for commercial purposes. When grown locally, these plants are often allowed to grow to their maximum bushy-like appearance. Aji Charapita plants are most common in the San Martin and Loreto regions of Peru.
Appearance
Origins
- Originating from the northern region of the Peruvian jungle, the English name is the Wild Peruvian Chili Pepper. It is a very hot pepper and not grown commercially. It is mostly harvested from wild plants or grown in back yards. The word ‘Aji’ is a word that was brought over to Peru from the Incans in Spain, and literally means pepper. Another name...
Taste and Smell
- With a very thin skin, the Aji Charapita is surprisingly firm and crunchy with a cluster of seeds in the middle. Both the taste and the smell are reminiscent of fresher habanero.
Culinary Uses
- The only use noted for these Peruvian peppers is for adding some kick to salsa, salads, and whatever else you can dream up. You can of course eat them straight, just be prepared to fell quite the burn. The pepper seems to be growing in micro-brewery use as well.
Cultivation
- Although the commercial production has just recently started to introduce the pepper and it was mostly only grown in the northern region of the Peruvian jungle, Aji Charapa is actually pretty basic to cultivate. Basic soil and basic care throughout the year is enough to bring the pepper to maturity.
Other Info
- Formerly a rarity, the Aji Charapa is now seeing some influx due to commercial production. People are starting to use it in everything from chili to beer, and with the simplicity of growing your own, should become more abundant in the near future. One suggestion is to squeeze the pepper with a fork to get the juice out onto your dish for some added spice, but if you’re not timid, go ahead an…