Aji Chinchi Amarillo Pepper, 1500's Peruvian Heirloom Update, Organic

Rooted in history, A heavy yielder and a favorite in our 2016 pepper taste test. Aji Amarillo peppers are a key ingredient in Peruvian cuisine. This rare “Chinchi” strain bears smaller peppers, about 3 × ½ in., much earlier in the season than the standard Aji Amarillo. Thanks to Chris Watson for providing seedstock to Southern Exposure, SESE introduced this in 2018.

Fruity, flavorful, with medium-high heat.

Characteristics: 

• Organic, non-GMO, and open-pollinated 
• 3" fruits
  
• 59 days for green peppers, longer to ripe toyellow
• .3 grams of ~40 seeds 

Instructions - Peppers prefer light, well-drained, moderately fertile soil with pH 6.5-6.8. Use a high phosphorus starter fertilizer when transplanting to give young peppers a good start. Keep nitrogen levels in moderation, as high amounts can reduce yields. Start transplants 6-8 weeks before the planting date. Sow seeds into flat ~4 seeds/inch and then pot up into 2” or larger cells after the first set of true leaves appear. The optimal soil temperature for germination is 85°F.  For growing transplants, maintain the temperature at around 75°F during the day and 65°F at night. Harden off plants by slightly reducing the temperature to 60-65°F and reducing water for 2-3 days before transplanting.

• Plant 1/4" deep 
• Plant Spacing: 12-18" 
• Row Spacing: 18-36" or double rows 18" apart on 5-6' centers 

Firefly Farm & Mercantile may substitute seed vendors from time to time because of the availability