Description

Species: Baccatum, Rare, Upper Mid Heat

This chilli is a part of the varieties in the Rare Chillies collection. This unique Baccatum pepper is known for its upper mid-heat level.

Taste Profile

Aji Camba exhibits a distinctive salty taste, enhancing culinary creations with its unique flavour dimension. Its upper mid-heat level adds an exciting kick to dishes, making it a versatile ingredient for those seeking a flavourful and mildly spicy addition to their recipes.

Heat Level

With a Scoville rating ranging between 30,000 to 50,000 SHU on scoville scale, the Aji Camba falls under the category of “Upper Medium Hot.” The moderate heat level allows for versatile use in various dishes, complementing flavours without dominating the overall taste.

Texture and Appearance

Aji Camba peppers typically exhibit a slender, elongated shape, growing to about 3 inches in length, and come in vibrant shades of red or orange. Their thin walls offer a crispy texture, making them ideal for both fresh consumption and culinary applications.

Size of Plant

With its elongated pods reaching 7.5 cm in length, this variety thrives in a pot, though it can potentially grow even larger when planted directly in the ground. Known for its bountiful yield, the Aji Camba plant typically grows to about 1 meter in height, offering an abundant supply of pods for culinary exploration.

Culinary Uses

This rare gem finds its place in Peruvian cuisine, enriching dishes like the traditional ‘Salsa de Palta’ (Peruvian Guacamole) with its exceptional flavour and moderate heat. Whether incorporated into sauces, marinades or enjoyed fresh, the Aji Camba adds depth and complexity to various culinary creations.

Growing and Care

Aji Camba peppers thrive in well-draining, nutrient-rich soil with ample sunlight. Regular watering is essential, to avoiding waterlogging. These plants prefer warm climates and require protection from harsh winds and frost. Pruning is recommended to encourage robust growth.

Fun Facts

• Aji Camba is a key ingredient in Peruvian cuisine and is used to add smoky and spicy flavours to dishes like ceviche and grilled meats.
• Its versatility makes it a popular choice for those looking to add a Peruvian twist to their cooking.