Aji Pepper
NameAji Pepper
Scientific NameCapsicum baccatum
Common NamesAji Pepper, Peruvian Pepper, Chile Aji
Plant FamilySolanaceae
Natural HabitatNative to the Andean regions of South America, particularly Peru, Bolivia, and Brazil, thriving in warm, tropical to subtropical climates.
Parts Usedfruit
Medicinal Actionsanalgesic,anti-inflammatory,antioxidant
Traditional UsesTraditionally used in South American cuisine for their flavor and heat. Medicinally, they have been applied topically for pain relief, arthritis, and muscle aches, and consumed to stimulate digestion and circulation.
Active ConstituentsCapsaicinoids, Vitamin C, Carotenoids, Flavonoids
Preparation Methodspowder,tincture,salve
Contraindications & WarningsCan cause skin irritation or burning sensation upon topical application. Ingesting large quantities may lead to gastrointestinal upset. Caution advised for individuals with ulcers or sensitive digestive systems, and those on blood-thinning medications.
Cultivation NotesPrefers full sun and warm temperatures, ideally between 70-85°F (21-29°C). Requires well-drained, fertile soil and consistent moisture. Can be grown in containers or garden beds in frost-free regions.
Raritycommon
Description
Aji peppers are vibrant, often colorful fruits of the Capsicum baccatum species, typically growing on bushy plants. The fruits vary in shape and size, often elongated or tear-drop shaped, ripening to shades of yellow, orange, or red.
