Aji Ayuyo
The Aji Ayuyo is a stunning Peruvian heirloom Capsicum baccatum pepper known for its vibrant color-changing pods and mild fruity flavor. Originating from the Amazonian rainforests of central Peru, it produces small jellybean-shaped fruits that ripen from purple hues to bright red and is prized for both ornamental and culinary use in salsas and traditional dishes.
The Aji Ayuyo pepper, also known as Ayuyo or Ayuclio, is a small, chubby, jellybean-shaped Capsicum baccatum pepper native to the Amazonian regions of Peru, particularly the Ucayali and San Martín provinces. The plants are bushy and highly productive, reaching up to 4 feet tall with a vine-like growth habit that benefits from staking or support. The pods measure about 2 inches long with smooth skin and medium-thick walls. They undergo a remarkable color transformation during ripening: starting green, then deep purple, creamy purple, iridescent orange, and finally ripening to a bright red. The flavor is mildly sweet and tangy with a juicy, fruity profile reminiscent of wine grapes, accompanied by only low to medium heat. This rare heirloom is valued for its ornamental beauty as well as its culinary versatility. Traditionally consumed fresh or dried in Peruvian rainforest cuisines, it features in salsas paired with corn chicha or as a key ingredient in the festive juane dish wrapped in bijao leaves. It is beginner-friendly to grow, highly productive, and performs well in containers or garden beds.
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Backstory
A rare Peruvian heirloom from the central Amazonian rainforest of Peru, traditionally grown in family vegetable gardens in the Ucayali and San Martín regions, especially Lamas province. It has cultural significance in local cuisines and has been promoted by chefs such as Gastón Acurio and Pedro Miguel Schiaffino for its unique flavor and heritage value.
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Mildly sweet with a wine grape-like fruity tanginess and typical baccatum flavor, offering a juicy and refreshing taste with mild heat.
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