Description
Product Name: Aji Cito
Cultivar Name: Aji Cito
Species: Capsicum baccatum
Common Names: Aji Cito, Cito Pepper, Peruvian Fire Baccatum
Type: Heirloom Landrace
Origin & Lineage
Geographic Origin:
Aji Cito is a rare heirloom cultivar from the Andean highlands of Peru, where it has been cultivated for generations in smallholder farms and home gardens. It belongs to the Capsicum baccatum species and is considered one of the hottest baccatum peppers ever recorded. The name “Cito” is a diminutive form in Spanish, referencing its small size and concentrated heat.
Cultural Significance:
Aji Cito is used in traditional Andean cuisine, particularly in dishes that require high heat and citrus-forward flavor. It is prized for its ability to retain flavor when dried or powdered, and is often used in spice blends, meat marinades, and vegetarian stews. Its compact form and prolific fruiting have made it a favorite among collectors and growers seeking high-performance baccatum varieties.
Lineage / Hybridizer History
Parentage:
Open-pollinated Peruvian landrace. No known hybridization.
Hybridizer:
None credited; maintained through generational seed saving
Selected Traits:
• Torpedo-shaped pods with glossy skin
• Ripens from green to orange or sunset yellow
• High heat with citrus and bean-like flavor
• Vigorous growth and high yield
• Long season and excellent drying characteristics
Stabilization Status:
Stable heirloom. True to type across generations. Minor variation may occur due to open pollination.
Heat Profile
Scoville Rating (SHU): 80,000–100,000 SHU
Perceived Heat: Hot
Heat Characteristics:
Aji Cito delivers a sharp, immediate burn that builds quickly and lingers. The heat is concentrated in the placenta and inner walls, with a clean finish and no throat sting. It is considered the hottest known baccatum cultivar, surpassing Lemon Drop and Aji Fantasy in pungency.
Flavor Profile
Tasting Notes:
Bright and citrusy with notes of green bean, lime zest, and grilled pineapple. The flavor is clean and slightly grassy in underripe pods, transitioning to sweet and tangy as the fruit matures.
Aftertaste / Finish:
Lingering citrus with a dry, peppery finish and subtle bitterness
Ideal Pairings:
• Peruvian-style marinades for seafood and poultry
• Pickled rings for sandwiches and charcuterie
• Dried flakes for seasoning blends
• Fermented sauces with garlic and tropical fruit
• Roasted and powdered for rubs and stews
Fruit Characteristics
Shape:
Torpedo-shaped pods with tapered tips
Size:
4–5 cm long, 1–1.5 cm wide
Color Stages:
• Immature: Bright green
• Mid-stage: Yellow-orange
• Ripe: Sunset orange
• Overripe: Deep amber or reddish-orange
Wall Thickness:
Thin
Texture & Skin:
Smooth, glossy skin with firm, juicy flesh. Ideal for drying, pickling, and powdering.
Plant Details
Growth Habit:
Tall and branching
Plant Height & Width:
Height: 100–150 cm
Width: 80–120 cm
Foliage:
Bright green, ovate leaves with open canopy
Flower Color:
White with greenish-yellow corolla spots (typical of baccatum)
Days to Maturity:
90–120 days from transplant
Yield:
High — typically 80–150 pods per plant under optimal conditions
Aji Cito plants are vigorous and well-suited to container gardening, raised beds, and field cultivation. Their long season and high productivity make them ideal for warm climates and extended harvests.
Cultivation Information
Seed Count per Pack: 10 seeds
Germination Time: 10–20 days (Germinating Chilli Seeds)
Optimal Germination Temp: 24–30°C (Essential guide to ideal temperatures and humidity for chilli seed germination)
Light Requirements: Filtered sun
Soil Preferences:
• pH: 6.0–6.5
• Rich, well-draining loam (Easy DIY soil mixes)
• Benefits from compost and potassium-rich feeding
Watering:
Maintain consistent moisture. Avoid waterlogging. Mulch to retain soil moisture and suppress weeds.
Fertilization:
Apply balanced NPK fertilizer every 2–3 weeks. Supplement with calcium and magnesium during fruiting.
Support:
Staking recommended due to tall growth and heavy fruit load
Pruning:
Pinch growing tips to encourage branching. Remove lower leaves to improve airflow.
Storage Tips:
Store seeds in a cool, dry place. Refrigeration at 4–8°C extends viability. Avoid humidity and light exposure.
Notable Compounds
Capsaicinoid Content:
High — primarily capsaicin and dihydrocapsaicin
Volatile Flavor Compounds:
Limonene, geraniol, and esters contribute to citrus aroma
Pigments:
Coloration driven by capsanthin, beta-carotene, and lutein
Nutritional Value:
High in vitamin C, antioxidants, and dietary fiber
Culinary & Cultural Use
Traditional Uses:
Used in Peruvian cuisine for sauces, pickles, and spice blends. Often dried and powdered for year-round use.
Raw vs Cooked Flavor:
Raw: Crisp, citrusy, and sharp
Cooked: Mellowed acidity with intensified sweetness and depth
Regional Dishes:
• Aji de papaliza (Andean potato stew)
• Pickled Aji Cito rings
• Fermented chili pastes with garlic and lime
• Dried flakes for seasoning grilled meats
• Citrus-based ceviche marinades
Storage / Drying / Preserving Tips:
• Thin walls dry quickly for powder or flakes
• Pickles well in vinegar or brine
• Can be frozen whole or sliced
• Suitable for oil infusions and fermented sauces
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