Below is a list of all known varieties for Aji Limo. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Ají Bola | A variant of Aji Limo characterized by a **rounder, more globe-like fruit shape** (bola means ball in Spanish). It offers a concentrated burst of the typical high heat and citrusy, fruity flavor of the species, often used when a different visual profile is desired. |
| Aji Limo (Dried Flakes) | The Aji Limo, known for its thin walls, is easily dehydrated and crushed into bright yellow flakes or powder. In this form, the pepper’s heat is concentrated, and the citrus aroma is intensified. It is commonly used as a finishing spice to add a burst of heat and flavor to dishes after cooking, often replacing crushed red pepper. |
| Aji Limo (Green/Unripe) | This is the immature stage of the Aji Limo fruit. It has a slightly bitter, more vegetal flavor profile and a sharp, clean heat compared to the citrusy notes of the ripe yellow fruit. The pepper is firm and green, often used in Peruvian cooking when a less fruity, more herbaceous kick is desired, similar to a green Jalapeño. |
| Aji Limo (Orange) | An aesthetically prized, intermediate color variant of the Aji Limo, presenting a vibrant orange hue. It is used to add a warm color, along with the high heat and strong citrus essence, especially in ceviche and tiger's milk (leche de tigre). |
| Aji Limo (Purple) | A less common color variant of the Aji Limo, exhibiting deep purple skin. While the flavor and heat remain consistent with the species, it is primarily sought after by chefs for its **unique dark color** to provide visual contrast in Peruvian dishes. |
| Aji Limo (Red) | The fully ripe, red color variant of the Aji Limo. The color indicates a slightly sweeter profile with enhanced fruity notes while retaining the pepper's signature intense heat and bright citrus scent. Often used for color in sauces and salsas. |
| Aji Limo (White) | A rare and highly decorative color variant of the Aji Limo. It retains the intense heat and distinctive floral-citrus flavor but presents a creamy white color when fully ripe. This variety is primarily used to add heat without the strong yellow or orange coloration, making it a favorite for clear or light-colored sauces. |
| Aji Limón (Yellow) | An alternate, widely recognized spelling for the Aji Limo, representing the most common yellow-ripening fruit. It is native to the lowlands of Peru, where its vibrant color and clean, lemony heat are traditionally used to balance the fresh seafood in ceviche. |
| Ají Miscucho | A Peruvian cultivar of the Aji Limo pepper. It offers the classic high heat, sharp citrus scent, and fruity taste of its species, commonly used fresh in sauces and marinades throughout the country. |
| Ají Mochero | Originating from the Moche Valley on the northern coast of Peru, this conical chili ripens to a bright, lemon-yellow color. It is highly prized for its strong citrus aroma, fruity flavor, and upper mid-level heat (10,000–40,000 SHU). It is essential for traditional Peruvian dishes like ceviche a la trujillana. |
| Ají Paringo | A specific Peruvian variety of Aji Limo (C. chinense). It maintains the signature high-heat, thin-walled structure, and pronounced floral and citrus notes, making it excellent for vibrant, fresh condiments. |
| Lemon Drop Pepper | This is the most common English-language name for the Aji Limo, known for its small, thin-walled, lantern-shaped fruit that ripens to a brilliant yellow. It has a high heat level (15,000–30,000 SHU) and a distinct, potent flavor of lemon and lime zest. It is a highly prolific cultivar originating from Peru. |
| Qillu Uchu | The traditional Quechua name for this pepper, meaning 'Yellow Pepper.' This long, slightly wrinkled, bright yellow fruit is a staple of Andean and Peruvian cuisine, prized for its high heat and sharp, citrus-like fruitiness that cuts through rich flavors. |