Aji Benito
A compact and prolific Capsicum baccatum variety from Bolivia, valued for its fruity sweetness, crisp juicy texture, and approachable mild-to-medium heat in bright red pods.
Growing
~90 days to maturity
Fruit size
3–8 cm
Flavor & Use
Rich fruity sweetness with a delightful, juicy crunch and balanced mild-to-medium heat. Subtle fruity and grassy undertones complement the main flavor, making it versatile and enjoyable both fresh and processed.
Culinary
About
Aji Benito is a distinctive Bolivian aji (Capsicum baccatum) noted for its more compact, spreading plant compared to many baccatums. It produces high yields of medium-sized, pendant, flattened pods that ripen from light green to orange to bright red. Pods are approximately 3-5 cm long with thin-to-medium crisp flesh and a small core with few seeds. The flavor profile features rich fruity sweetness and juicy crunch, with a mild-to-medium heat that builds near the placenta but dissipates quickly, making it pleasant for fresh consumption. Plants thrive in full sun, are early to productive, and tolerate a range of conditions including cooler temperatures, suiting container or garden growing.
Backstory
A rare traditional variety originating from Bolivia, maintained in germplasm collections as a Capsicum baccatum accession and popularized through specialty seed producers for its compact habit and flavor.
Appearance
Growing
Heritage
Nothing reputable documents a pedigree for this pepper.