Aji Melocoton – sweet as a peach, hot as a chilli
What makes Aji Melocoton special
Aji Melocoton is a much-appreciated chilli that offers a perfect balance of sweetness, fruitiness and mild heat. The name means ‘peach’ in Spanish – and the flavour really lives up to it.
Background and name
This variety comes from South America and is a classic Capsicum baccatum variant. It is especially popular with growers who want flavourful but not overly hot varieties.
Appearance and growth habit
The plants grow large, often over 1 metre. The pods are drop-shaped, pale yellow to peach-coloured, and very decorative. A real ornament in the garden.
Estimated Scoville heat
Approx. 5,000 – 15,000 SHU
Flavour and uses
Very fruity with sweetness and mild acidity. A fantastic chilli to eat raw, in salads, or as a flavouring in stews.
Ways to use Aji Melocoton
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Fresh in salad or on pizza
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Dried as a sweet chilli powder
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Make a mild but fruity sauce
How to grow Aji Melocoton
Aji Melocoton belongs to Capsicum baccatum. Sow the chilli seeds between January and March. Grows fast and gives plenty of fruit. Give the plant plenty of space and support.
A charming variety with masses of flavour – perfect for beginners and connoisseurs alike.
The price is for 6 chilli seeds
Sow in moist seed compost or peat pellets 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
