Description
Aji Lemon Chilli
Capsicum Baccatum
Aji Lemon Chilli, Capsicum Baccatum, is originally from Ecuador or Peru. Also known under various other names: Aji Limon, Lemon Drop or Hot Lemon Chilli. The plant grows to about 1 meter in a pot and would grow bigger, if you plant it in the ground. The fruits ripen from green to a pure lemon yellow. The pods are small and measures 5 – 7 cm long and if you dried this chilli, it becomes wrinkled and tapered. The fruits have a strong citrus overtone and goes really well with seafood, stir fries or Thai food to give that citrus hint of flavour.
The Aji Lemon Chilli is a beautiful plant and an awesome producer. A most have chilli in your chilli garden.
Flavour wise: Really fruity and citrus like taste
Heat level: 7-8/15
Andreas.pichowski –
This is one of the “must grow” peppers. They have a very strong unique citrus / lemon flavor. For some people they taste “soapy” and they don’t like them that much. Others will absolutely love them and keep asking for more every season. The plants grow a little more vine-y than a Habanero, but they produce quite heavy even later in the season. I got over 400 peppers out of my plant last year.
If you are note into the “soapy” taste you can dry them and use them as flakes or powder, but they make a nice fresh snack right off the plant too.
Heat is medium, comparable to a Cayenne Pepper.
Highly recommended.
joanne-lacroix –
Delicious
narmes –
We grow Aji Limon every year. The original seeds were from The Hippy Seed Company. It’s a tall gangly plant and once it’s reached the top of the tallest stake you have in your garden it will flop over and continue to grow like a vine. Lot’s of fruits that ripen quickly from green to yellow. In the summer we’re picking ripe fruits every other day. It’s quite cold tolerant and will continue to put out fruits until a hard frost finally finishes it off. We overwinter one or two plants in pots in our garage and that way we are getting peppers again by April (were in the northern hemisphere). The lemony taste and medium heat goes great with seafood, or chopped in a salad. Mix it with a red cayenne for a wonderful red/yellow combination. The dried powder goes great sprinkled on chicken and seafood and would you believe it – sushi, a local Japanese restaurant gets a supply from us every season!
GrantP –
This is one of our favourite chillis. It has enough heat to tingle your taste buds, but not burn. The crispy crunch that comes with these is addictive. Have been growing these for many years, and we are sad when we run out of them. We freeze our excess stock and find these are easily usable after freezing. Highly recommend is an understatement for this chilli.