Aji Cajamarca – Peruvian aji with fresh flavour and reliable heat
What makes Aji Cajamarca special
Aji Cajamarca is a classic South American chilli that does exactly what a good everyday chilli should: it delivers steady heat, fresh flavour and a generous harvest, without being fussy either in the garden or in the kitchen. This is a variety often appreciated by growers who want something more flavourful than the mildest aji varieties, but who aren’t after extreme strength.
With its elongated pods that ripen to a yellow to yellow-orange colour and its clear baccatum character, Aji Cajamarca is a chilli that feels genuine, useful and very easy to like.
Background and name
Aji Cajamarca originates in Peru, more precisely the Cajamarca region in the north of the country. The area is known for its traditional aji varieties, which have long been used both fresh and cooked in Peruvian cooking.
Like many other baccatum varieties, Aji Cajamarca has been developed and preserved for its flavour and usefulness, rather than for extreme heat. It is a chilli that suits Latin American cooking perfectly, but works just as well in everyday food here at home.
Appearance and growth habit
Aji Cajamarca is a Capsicum baccatum and behaves accordingly in the garden. The plant often becomes large, bushy and very productive, especially if it gets plenty of light, feed and a roomy pot. It is not unusual for it to keep flowering and setting fruit well into the season.
The pods are usually elongated and slightly wavy, often around 8–12 cm long. They ripen from green to yellow or yellow-orange, and many plants carry several stages of ripeness at once – a typical and appreciated baccatum trait.
Estimated Scoville heat
Aji Cajamarca is usually around 30,000–50,000 SHU, which places it in the medium-hot category according to ChiliLovers’ classification.
It is a strength that is clearly noticeable but still makes the chilli easy to use in larger amounts – perfect for anyone who wants the chilli to contribute both flavour and heat.
Flavour and uses
The flavour of Aji Cajamarca is fresh and clear, with the classic baccatum character that many describe as lightly citrusy and aromatic. It works excellently in dishes where the chilli should be part of the whole, not just a hot touch in the background.
This variety is out of stock at the moment, but if you are looking for a yellow baccatum with a fruity profile, Aji Golden is a good alternative.
Aji Cajamarca suits especially well for:
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sauces and salsas
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chicken and fish dishes
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wok and fried dishes
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pickles and preserves
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drying into an aromatic powder
Ways to use Aji Cajamarca
A good way to use Aji Cajamarca is to let it work early in the cooking. Sauté it lightly in oil and the aroma comes out in a soft and pleasant way. It is also very good in cold sauces and salsas, where it contributes both colour and fresh heat.
Because the plant often gives plenty of pods it is also perfect for drying – a good way to make use of the harvest and have a flavourful chilli to hand all year round.
How to grow Aji Cajamarca
Aji Cajamarca belongs to the species Capsicum baccatum.
Sowing time: January – March.
Sow the seeds early to give the plant plenty of time to develop – baccatum varieties can get large and very productive if given the chance. Give the plant plenty of light and preferably a larger pot, and it will reward you with a long and steady harvest. Harvest regularly to keep the plant going throughout the season.
Aji Cajamarca is simply a chilli that is easy to succeed with and even easier to use – for both beginners and more experienced growers.
The price is for 6 chilli seeds
Sow in moist seed compost and keep warm, at about 25–30°C for best germination The compost should be moist but not wet. A propagator helps to keep the air humid. Once the seedlings have grown a little and developed their second pair of leaves, you can lower the temperature to about 20°C and take them out of the propagator. They do well on a sunny windowsill, in a greenhouse and outdoors in summer. For best results, soak the seeds in Growhelper for 12–24 hours before sowing.
