Description
Product Name: Aji Quinto Quinto
Cultivar Name: Aji Quinto Quinto
Species: Capsicum baccatum
Common Names: Aji Quinto Quinto, Quinto Quinto
Type: Heirloom Landrace
Origin & Lineage
Geographic Origin:
Aji Quinto Quinto is an open-pollinated landrace from the Andean regions of Peru, where it has been cultivated and refined over generations by local farmers. The name “Quinto Quinto” is believed to reference its place within regional cultivar collections, though exact etymology remains undocumented. It is often regarded as a sibling to Aji Amarillo, sharing similar fruit shape and flavor, but distinguished by its sunset-orange coloration, higher yield, and fruit-forward aroma.
Cultural Significance:
This cultivar reflects the deep agricultural heritage of Peruvian chili farming, where baccatum varieties are prized for their floral aroma, layered sweetness, and culinary versatility. Aji Quinto Quinto is used in traditional sauces, ceviches, and pickled preparations, and is increasingly favored by global growers for its ornamental value and consistent performance.
Lineage / Hybridizer History
Parentage:
Unspecified Capsicum baccatum landrace lines maintained through generational seed selection
Hybridizer:
None credited; maintained by Peruvian farmers through open-pollinated seed saving
Selected Traits:
• Elongated pods with smooth skin and vivid orange ripening
• Thin-walled, juicy flesh with fruity aroma
• Medium-high heat with balanced sweetness
• Tall, branching plants with ornamental flowers
• High yield and consistent pod set
Stabilization Status:
Stable heirloom landrace. Minor variation may occur due to open pollination, but core traits are consistent.
Heat Profile
Scoville Rating (SHU): 30,000–50,000 SHU
Perceived Heat: Hot
Heat Characteristics:
Delivers a bold but balanced heat that builds gradually and fades cleanly. Comparable to Aji Amarillo or Lemon Drop, with warmth that enhances rather than overwhelms.
Flavor Profile
Tasting Notes:
Punchy and fruit-forward with notes of apricot, citrus zest, and mild berry. The flavor is bright and aromatic, with a clean finish and subtle floral undertones typical of baccatum species.
Aftertaste / Finish:
Lingering sweetness with a crisp, tangy edge
Ideal Pairings:
• Peruvian-style sauces with garlic and lime
• Pickled rings for sandwiches and charcuterie
• Grilled seafood and rice dishes
• Chimichurri and fresh salsas
• Infused oils and finishing powders
Fruit Characteristics
Shape:
Elongated pods, slightly curved, tapering to a rounded tip
Size:
7–10 cm long, 1.5–2 cm wide
Color Stages:
• Immature: Pale green
• Mid-stage: Golden yellow
• Ripe: Sunset orange
• Overripe: Deep orange to reddish-orange
Wall Thickness:
Thin
Texture & Skin:
Smooth, glossy skin with juicy interior. Ideal for fresh use, drying, and pickling.
Plant Details
Growth Habit:
Tall, branching with upright structure
Plant Height & Width:
Height: 1.2–1.8 m
Width: 0.8–1.2 m
Foliage:
Bright green, ovate leaves with moderate canopy density
Flower Color:
White petals with green or gold corolla spots (typical of baccatum)
Days to Maturity:
100–120 days from transplant
Yield:
High — up to 50 pods per plant under optimal conditions
Cultivation Information
Seed Count per Pack: 10 seeds
Germination Time: 7–14 days (Germinating Chilli Seeds)
Optimal Germination Temp: 22–28°C (Essential guide to ideal temperatures and humidity for chilli seed germination)
Light Requirements: Filtered sun
Soil Preferences:
• pH: 6.0–6.8
• Rich, well-draining loam (Easy DIY soil mixes)
• Benefits from compost and potassium-rich feeding
Watering:
Weekly deep watering; avoid waterlogging. Mulch to retain moisture.
Fertilization:
Balanced NPK every 3–4 weeks. Supplement with calcium and magnesium during fruiting.
Support:
Staking or cage support recommended due to tall growth habit
Pruning:
Encouraged for airflow and canopy control. Responds well to topping and side-branching.
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:
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, ceviche, and pickled condiments. Often substituted for Aji Amarillo in regional recipes.
Raw vs Cooked Flavor:
Raw: Bright, fruity, and tangy
Cooked: Intensified sweetness with mellowed acidity
Regional Dishes:
• Ají amarillo-style sauces
• Pickled pepper rings
• Ceviche garnishes
• Chimichurri and salsa criolla
• Infused oils and chili pastes
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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