The Aji Charapita is currently one of the most financially valued peppers in the world. The stem of this pepper plant grows over 1 meter in height (up to 140 cm) and 70 cm in width. It has a bushy growth habit. The leaves are small, measuring up to 7 cm in length, and it produces white flowers. As the fruits ripen, they transition from green to yellow. The dimensions of the fruits are approximately 6×6 mm and they grow upwards. They are round in shape with smooth skin. One plant can yield more than 100 fruits. The average weight of one fruit is 0.21 g, making it one of the most valued peppers in the world. The fruits have a strong fruity aroma reminiscent of Habanero, but with much less heat. Therefore, for those who love the flavor of Habanero but find traditional fruits too spicy, this pepper is an excellent alternative. In Peru, the fruits of this pepper are harvested when fully ripe and used fresh in various salsas, jams, soups, dishes with fish or chicken. Of course, they are also an excellent base for cooking spicy sauces.
Growing Conditions
Soil pH: 6.0-7.5
Sowing time: mid to late February
Light requirements: plant seedlings in a fully sunny location without excessive shading, requiring a minimum of 6 hours of sunlight exposure daily.
Optimal sowing temperature: 25-28 °C
Germination time: 15-21 days
Planting: seedlings are transplanted directly into the soil or large pots when the air temperature is >18 °C, in our climate from mid to late May. Optimal air temperature after transplantation >22 °C.
Pot size required: if planting in pots, use containers with a minimum capacity of 15 liters.
Spacing within the row: 45-60 cm between plants (due to bushy growth)
Spacing between rows: 60-80 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.
