Nickname: Yellow Pepper, Aji Yellow, PI 152217
Species: Capsicum baccatum
Origin: Peru
Distribution: Worldwide
SHU: 30,000 – 50,000
Heat level: 2/5
The stem of the Aji Amarillo pepper can reach 1.5 – 1.8 m in height. What is characteristic of this variety are the large leaves that reach 30 cm in length and have a prominent midrib. The flowers are white. Each of the 5 petals of the flower is streaked with yellow. After transplantation, it takes 120 days for the first harvest. As they ripen, the fruits of the Aji Amarillo pepper transition from green to yellow-orange. The fruits are elongated, with thin flesh, and a length of 10-16 cm. They have pleasant fruity aromas reminiscent of a taste between passion fruit and mango, and their scent resembles raisins. Throughout the season, one Aji Amarillo plant can yield up to 40 fruits. Fresh peppers are used in traditional Peruvian dishes. In culinary applications, outside the season of fresh fruits, this variety is found dried and ground in various combinations with seafood, chicken, and potato dishes.
Growing Conditions
Soil pH: 5.6 – 7.5, slightly acidic to neutral
Sowing time: mid to late February
Light requirements: plant seedlings in a fully sunny location without excessive shading
Optimal sowing temperature: 18 – 29 °C, does not germinate below 16 °C
Planting: seedlings are transplanted directly into the soil or large pots when the temperature is >20 °C, in our climate from mid to late May.
Pot size required: if planting in pots, use containers with a minimum capacity of 5 liters.
Spacing within the row: 45 – 60 cm between plants
Spacing between rows: 60 to 90 cm
Watering: in the field, watering depends on rainfall; during dry periods, water at least once a week. Water potted peppers as needed, if the substrate at the root level is dry.
Fertilization: from transplanting to flowering, apply foliar fertilizer (spraying over the leaves) once a week with a formulation of 19:6:20, and during flowering until the end of harvest, use a formulation of 15:5:30.
