Below is a list of all known varieties for Aji Pepper. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Ají Amarillo | The most famous *C. baccatum* cultivar from Peru. It has a bright orange-yellow color, a medium heat (30,000–50,000 SHU), and a distinct, potent, fruity flavor often described as tropical and slightly raisin-like. Essential for *ajís* and many Peruvian stews. |
| Ají Ayuyo | A lesser-known *C. baccatum* cultivar from the Peruvian Amazon. It is a small, round pepper with a moderate heat and a very pronounced tropical fruit flavor, used for regional sauces. |
| Ají Cacho de Cabra | A slender, red, medium-hot *C. baccatum* from Chile (Cacho de Cabra means "goat’s horn"). It is typically dried and smoked to make the Chilean spice *merkén*, which has an earthy, smoky flavor. |
| Ají Colorado | A large, bright red variety of *C. baccatum*. It is characterized by a mild-to-medium heat and a full, rich, savory, and deep flavor. It is typically dried and ground to a powder or paste for use in Andean sauces. |
| Ají Escabeche | A Peruvian *C. baccatum* cultivar similar to Ají Amarillo, but generally slightly longer and thinner. It is known for its excellent pickling qualities (*escabeche* means pickle/marinade) and its balanced fruity heat. |
| Ají Mochero (Yellow) | The classic, bright yellow color variant of the Ají Mochero, prized in the Moche Valley of Peru for its intense citrus aroma and fruity heat. |