ORIGIN AND HISTORY

Aji Lemon chili pepper has its roots in the Andes of South America, particularly in Peru, where it has been cultivated for centuries. It has played a significant role in traditional Peruvian cooking, adding brightness and heat to a variety of dishes. Known locally as "Kellu Uchu," its lemony aroma and vibrant yellow color have made it a cherished ingredient. The Aji Lemon has gained global popularity in recent decades, appreciated for its culinary versatility and adaptability to different growing conditions.

DESCRIPTION AND CHARACTERISTICS

Aji Lemon chili pepper is a perennial plant in tropical and subtropical climates but is often grown as an annual in temperate regions. The plant can reach a height of 1-1.5 meters (3-5 feet) and features lush green foliage and distinctive white flowers with greenish-yellow markings, typical of Capsicum baccatum species.

Its fruits are slender and elongated, measuring about 6-8 cm (2.5-3 inches) in length, with a bright yellow color when fully ripe. The flavor profile is what sets this chili apart: a tangy, citrus-like taste with moderate heat ranging from 15,000 to 30,000 Scoville Heat Units (SHU). The combination of fruity acidity and manageable heat makes it an exceptional choice for adding a burst of flavor to recipes.

CULTIVATION

Sowing: Start seeds indoors 8–10 weeks before the last frost. Sow seeds 0.5 cm (1/4 inch) deep in seed trays or pots with well-draining seed-starting mix. Keep the temperature between 24–30°C (75–86°F) for optimal germination. Transplant outdoors once the danger of frost has passed, spacing plants 50–60 cm (20–24 inches) apart.

Soil: Prefers fertile, well-draining soil with a slightly acidic to neutral pH (6.0–7.0). Enrich the soil with compost or organic matter to promote vigorous growth and high yields.

Watering: Keep the soil evenly moist but not waterlogged. Consistent watering is key, especially during flowering and fruit development. Slightly reduce watering as the fruits mature to enhance flavor.

Care: Plant in full sun for maximum growth and fruit production. Provide support, such as stakes or cages, as plants can become heavy with fruit. Fertilize with a balanced fertilizer every 4–6 weeks during the growing season.

Harvesting: Fruits are ready for harvest 90–120 days after planting, when they turn bright yellow and reach full size (typically 6–8 cm or 2–3 inches long). Use scissors or shears to avoid damaging the plant. Aji Lemon peppers are excellent fresh, dried, or in sauces and pickles. Regular harvesting encourages continued fruit production.

CULINARY USES

Aji Lemon chili pepper is a versatile and dynamic ingredient in the kitchen. Its zesty flavor and bright yellow color make it ideal for enhancing a variety of dishes. These peppers are commonly used fresh, chopped into salsas, salads, and ceviches, where their citrusy notes complement other fresh ingredients.

They are also perfect for making vibrant and flavorful hot sauces, pickles, and marinades. The Aji Lemon pairs exceptionally well with seafood, chicken, and roasted vegetables, adding a refreshing and spicy kick. Its fruity flavor shines in soups, stews, and rice dishes, and it can also be dried and ground into a powder for use as a seasoning. The lemony aroma and moderate heat make it a favorite for both traditional recipes and creative, modern cuisine.

With its unique combination of flavor, color, and heat, the Aji Lemon Chili Pepper is a staple for chefs and home cooks seeking to add a bold yet refreshing twist to their culinary creations.