Description
Product Name: Aji Mango x Aji Ayuyo
Cultivar Name: Aji Mango x Aji Ayuyo (F4 generation)
Species: Capsicum baccatum
Common Names: Aji Mango Ayuyo, Mango Ayuyo Cross, Ayuyo Hybrid
Type: Unstable Hybrid
Origin & Lineage
Geographic Origin:
This hybrid was developed in Finland, combining two prolific and visually striking baccatum cultivars: Aji Mango (Peru) and Aji Ayuyo (Puerto Rico). The cross was selected for its multi-stage color transitions, rounded pod shape, and tropical flavor profile. It remains in the F4 generation, with ongoing stabilization efforts.
Cultural Significance:
Aji Mango x Aji Ayuyo is part of a new wave of aesthetic-forward baccatum hybrids that prioritize both culinary value and ornamental appeal. It is favored by collectors, edible landscapers, and chefs seeking a pepper that performs across fresh, pickled, and dried formats.
Lineage / Breeder History
Parentage:
Aji Mango x Aji Ayuyo
Hybridizer:
Independent breeders in Finland; distributed Fatalii Seeds
Selected Traits:
• Rounded pods with slight curvature
• Multi-stage ripening: purple → cream → orange → red
• Sweet, fruity flavor with citrus and mango notes
• Compact, bushy growth habit
• High yield and ornamental value
Stabilization Status:
Unstable (F4 generation). Phenotypic variation expected in pod shape, color transitions, and flavor intensity. Isolation recommended for seed saving.
Heat Profile
Scoville Rating (SHU): 30,000–50,000 SHU
Perceived Heat: Medium
Heat Characteristics:
Delivers a bright, citrus-forward burn that builds gradually. Heat is concentrated in the placenta and inner walls. Suitable for intermediate palates and culinary use.
Flavor Profile
Tasting Notes:
Sweet, fruity, and tropical with notes of mango, lemon zest, and stone fruit skin. The flavor is crisp and aromatic, with a clean finish and no bitterness. More complex than most mid-heat baccatums.
Aftertaste / Finish:
Bright citrus finish with a mild lingering warmth
Ideal Pairings:
• Fresh salsas and fruit chutneys
• Pickled rings for seafood and grilled meats
• Thai-style stir-fries and coconut curries
• Dried flakes for seasoning blends
• Infused vinegars and oils
Fruit Characteristics
Shape:
Rounded pods with slight curvature; peach-like silhouette
Size:
2–4 cm diameter
Color Stages:
• Immature: Purple blush
• Mid-stage: Cream with lavender tones
• Ripe: Orange → red
• Overripe: Deep crimson
Wall Thickness:
Medium
Texture & Skin:
Smooth, glossy skin with crisp, juicy flesh. Ideal for fresh use, pickling, and drying.
Plant Details
Growth Habit:
Compact and bushy
Plant Height & Width:
Height: 60–70 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:
100–120 days from transplant
Yield:
High — typically 80–150 pods per plant under optimal conditions
Aji Mango x Aji Ayuyo plants are vigorous and well-suited to container gardening, raised beds, and ornamental borders. Their compact form and vibrant fruit make them ideal for edible landscaping.
Cultivation Information
Seed Count per Pack: 10 seeds
Germination Time: 7–14 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: 6.2–7.0
• 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 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 fruity aroma
Pigments:
Anthocyanins (purple), capsanthin (red), beta-carotene (orange)
Nutritional Value:
High in vitamin C, antioxidants, and dietary fiber
Culinary & Cultural Use
Traditional Uses:
Modern hybrid with no historical culinary lineage. Popular in fusion cuisine, pickling, and decorative plating.
Raw vs Cooked Flavor:
Raw: Crisp, fruity, and aromatic
Cooked: Mellowed sweetness with intensified citrus and floral notes
Regional Dishes:
• Mango-Ayuyo hot sauce with garlic and lime
• Pickled Ayuyo rings for seafood platters
• Thai coconut curry with sliced pods
• Dried flakes for seasoning grilled meats
• Fruit-forward chili jam with mango and lemon
Storage / Drying / Preserving Tips:
• Medium walls dry well 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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