The Aji Pineapple is a vibrant yellow Capsicum baccatum pepper originating from Peru, celebrated for its distinctive fruity, pineapple-like flavor and medium heat level of 20,000-30,000 Scoville units. It grows on productive, compact plants and excels in hot sauces, salsas, and fresh preparations.
The Aji Pineapple pepper, also known simply as Pineapple Aji, is an heirloom variety of Capsicum baccatum native to Peru. The plants are relatively compact, typically reaching 2 to 4 feet in height with a bushy habit, and are exceptionally high-yielding, often producing dozens to hundreds of pods per plant in a single season. The peppers themselves are slim and elongated, measuring 2 to 3 inches long with a pendant growth habit and flattened or oblong shape. They start out green and mature to a bright, vibrant yellow. Flavor-wise, these chilies deliver a tart, citrusy, floral profile with prominent tropical sweetness and a clear pineapple note that sets them apart from other ajis. Heat is medium at 20,000-30,000 SHU, providing a clean, fruity burn without overwhelming sharpness. Culinary applications include fresh use in tropical salsas and salads, fermented or cooked hot sauces, and dehydration into flavorful powders. The variety is easy to grow in full sun with well-drained soil and consistent moisture, maturing in about 90 days. It is distinct from but often compared to the Aji Lemon Drop, sharing similar yellow coloration and baccatum traits while offering its own unique sweetness.
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An heirloom Peruvian variety belonging to the diverse family of aji peppers traditionally used in South American cuisine. It is valued for its bright tropical flavors and remains relatively rare outside of Peru and specialty seed sources.
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Reach out →Tart and citrusy with floral undertones and a pronounced pineapple sweetness that is bright, fresh, and tropical.
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