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

One of our favorites! An earlier version that is smaller but ripens much earlier which is perfect for our northern summers. 

Southern Exposure Seed Exchange - 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