Aji Cristal

Citrusy hot, waxy, popular in Chilean dishes. Cooler when green. Ripens to a reddish color.


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Also called Aji Crystal, this Peruvian Baccatum ranges from mild when green to hotter when ripe.  One of the earlier producers in a Midwestern garden.  Heavy larger fruit on a lankier plant may necessitate staking.  The peppers, both unripe and ripe, are crunchy with thick walls.  Fruit are commonly eaten green/yellow.  Great in salsas.  I have found a special place for aji cristal as a hot sauce ingredient to help taper the heat of superhots.  In fermented sauces, fresh aji cristal peppers are blended in at finish until a desired taste is reached (if pasteurizing the fermented sauce).  


30000 SHU. This is an estimate. Scoville ratings will change based on growing conditions.


Commonly eaten when unripe/green, Red


10,000 – 39,999


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