Description
Species: Baccatum, High yield, Mid Heat, Peruvian
Belonging to the Capsicum Baccatum family, the Aji Lemon Chilli is a dazzling plant, reaching around 1 metre in pots and even larger when planted in the ground.
Taste Profile
Indulge in the fruity and citrusy goodness of Aji Lemon Chilli, providing a delightful hint of lemon in every bite. Ideal for elevating the flavours of various dishes, especially seafood and Thai cuisine.
Heat Level
With a heat level of 7-8 out of 15 ranging between 15,000 – 30,000 SHU on Scoville Scale, the Aji Lemon Chilli delivers a satisfying kick, making it suitable for those who appreciate a moderately spicy experience.
Texture and Appearance
The small, tapered pods of Aji Lemon Chilli measure 5-7 cm in length. When dried, they transform into wrinkled, flavour-packed delights, adding visual and textural appeal to your culinary endeavours.
Size of Plant
When cultivated in pots, the Aji Lemon Chilli plant reaches a height of approximately 1 metre. Planted in the ground, it can grow even larger, showcasing its lush and vibrant foliage.
Culinary Uses
A must-have in your chilli garden, the Aji Lemon Chilli beautifully complements seafood, stir-fries, and Thai dishes, providing a unique citrusy flavour that enhances the overall taste.
Growing and Care
Thriving in both pots and the ground, Aji Lemon Chilli is an easy-to-care-for plant. Ensure well-draining soil, ample sunlight, and regular watering for optimal growth. Watch as this beautiful plant becomes a prolific producer in your garden.
Fun Facts
- Aji Lemon Chilli is a cherished ingredient in South American and Caribbean cuisine, used in dishes like ceviche, salsas, and marinades.
- The chilli’s name, “Lemon,” reflects its refreshing citrusy flavour that adds a burst of sunshine to culinary creations.
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.