A bright yellow, citrus-flavored hot chili from Peru, the Lemon Drop (also called Ají Limón or Kellu Uchu) is prized for its clean lemony tang and sharp but quick-passing heat in traditional Peruvian cooking.

The Lemon Drop pepper is an heirloom cultivar of Capsicum baccatum native to the Andean region of Peru, where it is traditionally known as qillu uchu or Kellu Uchu. It produces elongated, tapered, cone-shaped pods 2–3 inches long and about ½ inch wide that ripen from green to a glossy, vibrant lemon yellow. The thin-walled fruits have a slightly crinkled surface and a distinctly citrusy aroma with sweet, fruity, and tangy lemon notes that complement rather than overpower other flavors. Heat levels typically range from 15,000 to 50,000 Scoville Heat Units, delivering a fast, clean burn that fades quickly without lingering pungency. Plants are tall, upright, and highly branched, often reaching 1.5–2 meters, and are exceptionally productive, yielding over 100 fruits per plant in about 80 days from flowering. Widely used in Peruvian cuisine for seasoning ceviches, salsas, seafood dishes, soups, and hot sauces, the peppers can also be dried and ground into a flavorful powder. They are frequently confused with the red-ripening Ají Limo (Capsicum chinense), but the Lemon Drop belongs firmly to the baccatum species and offers a brighter, more lemon-forward profile.