Aji Guyana

Aji Guyana

Aji Guyana is a Capsicum baccatum with the crunchy, juicy fruit that is pretty typical of the species. Flavor is fruity with a little sweetness.

Flavor and Heat

Heat wise, we estimate this one around 10,000 SHU. Enough to notice, but still pretty easy to use in normal cooking.

If you already grow Aji Pineapple or Aji Amarillo, this lands in a familiar general range.

Culinary Uses

Aji peppers show up all over South American cooking, especially in Peru and nearby regions. Garlic, onion, citrus, and fresh peppers are a pretty natural combination here.

Aji Guyana works well in salsa, hot sauce, or dried into flakes. If you make stuffed Cherry Bomb or Red Cherry Sweet peppers, try mixing a little Aji Guyana into the cheese filling. We have done similar things with hotter peppers and it works really well.

Growing

Like most baccatum peppers, these like sun and can get pretty productive once they get going. Nothing especially difficult here.

If you have grown Brazilian Starfish or Aji Ahuachapan, growing Aji Guyana should feel pretty familiar.

20+ seeds per pack