Adjuma is a cultivar of Capsicum chinense originally from Suriname, producing small bell-pepper-shaped fruits in red or yellow. It delivers very hot fruity heat similar to habanero and is popular in Surinamese and Caribbean cuisine for sambals and stews.
Adjuma, also known as adjoema, aji umba or ojemma, is a bushy Capsicum chinense plant that grows 70-100 cm tall with a 40 cm spread. The fruits are lantern- or boxy bell-pepper shaped, typically 2.5-4 cm long and 2-3 cm wide, with smooth glossy skin. They ripen from lime green through orange to bright red or sunny yellow. The pepper offers intense heat with a complex fruity and aromatic flavor featuring citrus, passion fruit, mango and subtle floral notes, less bitter than many habaneros. In Surinamese cooking it forms the base for fiery sambals, curries, stews, hot sauces, marinades and pickles. It is frequently confused with or sold as Madame Jeanette, habanero or Scotch bonnet, though the shape is distinctly boxier and it is often slightly hotter. The plant thrives in full sun, is sown indoors then transplanted, and matures in 90-120 days. Pods contain 14-35 small flat seeds and hang downward.
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Originated in Suriname where it remains a staple in local cuisine; frequently misidentified in markets as habanero or Scotch bonnet due to similar heat and aroma but distinguished by its compact bell-like shape.
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Reach out →Complex fruity and aromatic profile with citrus, passion fruit and mango notes, less bitter than standard habanero, delivering sweet aromatic qualities alongside intense heat.
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