Description
Product Name: Aji Limo
Cultivar Name: Aji Limo
Species: Capsicum chinense
Common Names: Aji Limo
Type: Heirloom Landrace
Origin & Lineage
Geographic Origin:
Aji Limo is an indigenous Peruvian landrace from the Lima region, cultivated for centuries along the western slopes of the Andes. It is one of the foundational peppers in criollo Peruvian cuisine, particularly in coastal dishes like ceviche. The name “Limo” refers to its origin in Lima, though it has often been mistranslated as “Limón” (lemon) in English-speaking markets, leading to confusion with the unrelated baccatum cultivar known as Lemon Drop.
Cultural Significance:
Aji Limo is a cornerstone of Peruvian culinary identity, prized for its citrus-forward aroma, floral complexity, and immediate heat. It is used fresh, in pastes, and in pickled form across traditional dishes. Its vibrant color and intense flavor make it a preferred choice for chefs seeking authentic Peruvian heat.
Lineage / Hybridizer History
Parentage:
Open-pollinated Peruvian landrace; stabilized through generational seed saving
Hybridizer:
None credited; maintained by Peruvian farmers and culinary stewards
Selected Traits:
• Slender, tapered pods with glossy skin
• Ripens to red, orange, or yellow depending on strain
• Floral aroma with citrus and tropical fruit notes
• Immediate, sharp heat
• High yield and long season
Stabilization Status:
Stable landrace. Minor variation may occur due to regional seed selection and open pollination.
Heat Profile
Scoville Rating (SHU): 30,000–50,000 SHU
Perceived Heat: Medium-hot
Heat Characteristics:
Fast-acting burn that spreads across the palate and lingers. Heat is concentrated in the placenta and inner walls. Comparable to cayenne or tabasco in intensity, but with a more aromatic profile.
Flavor Profile
Tasting Notes:
Bright, floral, and citrusy with notes of lime zest, passionfruit, and green mango. The flavor is crisp and acidic, with a sour edge that complements seafood and fresh herbs.
Aftertaste / Finish:
Lingering citrus with a clean, peppery finish
Ideal Pairings:
• Ceviche and tiradito
• Garlic-lime marinades for seafood
• Fresh salsas and criolla sauces
• Pickled rings for sandwiches and charcuterie
• Aji limo paste for dressings and dips
Fruit Characteristics
Shape:
Slender, tapered pods; slightly curved
Size:
5–7 cm long, 1.5–2.5 cm wide
Color Stages:
• Immature: Pale green
• Mid-stage: Golden yellow or orange
• Ripe: Bright red, orange, or yellow depending on strain
• Overripe: Deep crimson or orange-red
Wall Thickness:
Thin
Texture & Skin:
Smooth, glossy skin with crisp flesh. Ideal for fresh use, pickling, and paste production.
Plant Details
Growth Habit:
Bushy, upright with moderate branching
Plant Height & Width:
Height: 60–90 cm
Width: 50–70 cm
Foliage:
Bright green, ovate leaves with slight pubescence
Flower Color:
White with greenish corolla (typical of chinense)
Days to Maturity:
90–120 days from transplant
Yield:
High — up to 60 pods per plant under optimal conditions
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: Full sun
Soil Preferences:
• pH: 6.0–6.5
• Rich, well-draining loam (Easy DIY soil mixes)
• Benefits from compost and potassium-rich feeding
Watering:
Consistent moisture; avoid waterlogging. Mulch recommended.
Fertilization:
Balanced NPK every 3–4 weeks. Supplement with calcium and magnesium during fruiting.
Support:
Staking optional; canopy remains compact
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:
Moderate — 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:
Essential in Peruvian ceviche, tiradito, and aji sauces. Used fresh, pickled, and in paste form.
Raw vs Cooked Flavor:
Raw: Crisp, sour, and aromatic
Cooked: Mellowed acidity with intensified fruit notes
Regional Dishes:
• Ceviche with lime and cilantro
• Salsa criolla with onions and vinegar
• Aji limo paste for dressings and marinades
• Tiradito with yellow chili sauce
• Pickled rings for sandwiches and grilled meats
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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