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


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

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Product description

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.


  • 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

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