Aji Ahuachapan
Also known as Aji Ahuachapán
Rare El Salvadoran Capsicum baccatum with long orange pods, sweet berry-fruity flavor, mild heat, and high yields on tall slender plants.
About 1/7.2 the typical heat of a Capsi Jalapeño (25,086 SHU).
Growing
~120 days to maturity
Fruit size
8–15 cm
Flavor & Use
Sweet and fruity with prominent berry notes; the mild heat allows the distinctive flavor to shine in both fresh and dried applications.
Culinary
About
Aji Ahuachapan is a rare Capsicum baccatum variety from the Ahuachapán region of El Salvador. The tall, slender plants often grow over one meter high, require support when loaded with fruit, and are highly productive even in pots. Pods are long and slender (10-12 cm), starting light green and ripening to vibrant warm orange with thin walls that dry well. The flavor is notably sweet and fruity with berry-like qualities and a mild heat that lets the taste come through clearly. It is valued in Salvadoran cuisine, particularly in traditional dishes like curtido.
Backstory
Regional landrace from western El Salvador's Ahuachapán area. While most domesticated baccatum varieties originate in South America, this Central American example highlights local pepper diversity and is used in traditional Salvadoran preparations such as curtido.
Appearance
Growing
Heritage
ExploreNothing reputable documents a pedigree for this pepper.
Sources
FAQ
- How hot is Aji Ahuachapan?
- Capsi’s sourced range is 2,500–30,000 SHU (Vendor Claim). Capsi uses a sourced range and a trust tier, not a single marketing number. How we verify heat: https://web.thecapsi.app/learn/heat-and-capsaicin/how-we-measure-heat
- What does Aji Ahuachapan taste like?
- Sweet and fruity with prominent berry notes; the mild heat allows the distinctive flavor to shine in both fresh and dried applications.
- How do I grow Aji Ahuachapan?
- Aji Ahuachapan: about 120 days to maturity, tropical climate, full sun, hardiness zones 9-11.
- What can I substitute for Aji Ahuachapan?
- Capsi does not have that recorded yet.