Capsicum baccatum
 
This deliciously spicy Andean pepper was collected for us in 1996 by the late “Pepper Queen” Dr. Jean Andrews in the open market at Arequipa, Peru. Each meaty yellow pod measures about 5 inches long and vary from medium to very hot, even on the same plant. This ancient Inca pepper with a slight peach flavor is a great favorite with South American chefs who use it in salsas, soups, and marinades. Aji Amarillo can also be dried and reduced to powder for addition in spice and herbal mixes. Perfect as a culinary match with Huacatay (see our seed offering) in salsas for potatoes or squash. Late season so plant early.  
 
~25 seeds per packet.