Aji Verde

Aji Verde – a green chilli with a fresh bite

What makes Aji Verde special

Aji Verde is a tangy, fresh chilli that stays green even when ripe. It is often used in Peruvian cooking and gives a refreshing flavour to both cold and hot dishes.

Background and name

‘Verde’ means green, and refers to the fruit keeping its green tone even when ripe. Aji Verde has a natural place in Peruvian cooking – especially in salsa verde.

Appearance and growth habit

The plants are medium to large, about 100–120 cm. The pods are long and slightly curved, with thin walls and a fresh green colour.

Estimated Scoville heat

Approx. 15,000 – 25,000 SHU

Flavour and uses

A fresh, slightly tangy flavour with clear heat. Perfect as a raw chilli in dressings or with fish dishes, or in cold sauces.

Ways to use Aji Verde

• Make a classic green salsa with coriander and lime

• Chop fresh into guacamole

• Freezes well and can be used whole

How to grow Aji Verde

The variety belongs to Capsicum baccatum. Sow the chilli seeds between January and March. It grows quickly and does best in a greenhouse or sunny spot. Give the plant support and plenty of feed for the best results.

A fresh and versatile chilli that lifts every dish with its green tang.

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