Aji Chombo is a fiery Capsicum chinense pepper native to Panama, delivering habanero-like heat of 150,000 to 350,000 Scoville units alongside a fruity, floral flavor. This superhot chili is a staple in Panamanian cuisine, especially traditional hot sauces, and resembles Scotch bonnet peppers in shape and intensity.
The Aji Chombo, also known as the Panamanian chili or Black Man's pepper, is a distinctive cultivar of Capsicum chinense originating from the Caribbean and introduced to Panama via West Indian laborers. Pods are oblong and slightly elongated with deep creases or ribs, averaging 6 cm in length and 3 cm in width, maturing from light green through pumpkin orange to a vibrant red. The skin is smooth and waxy with thick walls, enclosing crisp, aqueous red flesh and small cream-colored seeds. Flavor is moderately floral and lightly fruity with a hint of grassiness and tropical sweetness, often described as sweeter than standard habaneros. Heat is intense and lingering, comparable to or slightly exceeding typical habaneros and Scotch bonnets. Plants grow bushy to 3-4 feet tall and are highly prolific producers. In Panama, it is the defining ingredient in popular table hot sauces like the yellow Chombo or Picante Chombo, blended with vinegar, mustard, onions, and spices. It excels in salsas, curries, marinades, stews, and grilled meats, adding authentic tropical fire. Substitutions include habanero or Scotch bonnet peppers. Nutritionally rich in vitamin C and capsaicin, it offers antioxidant benefits. Easy to grow in warm climates with full sun and well-draining soil, with maturity in 90-100 days.
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A Caribbean native pepper brought to Panama with West Indian laborers, where the name 'Aji Chombo' translates to 'black man's pepper.' It became a cultural staple in Panamanian hot sauces like the famous yellow D'Elidas Chombo sauce.
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Reach out →Moderately floral and lightly fruity with a hint of grassiness and tropical sweetness, often sweeter and more aromatic than standard habaneros.
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