Aji Chuncho
Also known as Ají Chuncho · Aji Chuncho PI 260480
Aji Chuncho is a Peruvian Capsicum frutescens variety known for its bright red, crisp pods and upper mid-level heat of 30,000-50,000 SHU. It offers a sweet, lingering capsicum flavor and is a prolific producer easy to grow in pots or gardens.
Fruit size
2–5 cm
Flavor & Use
Crisp texture with a delightful capsicum flavor and a hint of sweetness that lingers on the tongue.
Culinary
About
The Aji Chuncho pepper originates from Peru and belongs to the Capsicum frutescens species. It produces small, bright red pods with a crisp texture that deliver a delightful capsicum taste accompanied by a hint of sweetness which lingers on the tongue for an extended period. The heat level is upper mid-range at 30,000 to 50,000 Scoville Heat Units, providing a noticeable burn throughout the mouth that is strong yet not overwhelming. The plant grows tall and bushy, resembling a small tree with small leaves, typically reaching about one meter in height when grown in pots and significantly larger when planted in the ground. The pods are approximately 4-5 cm long and 1 cm wide, growing erect and maturing from green to bright red. Named after the Chuncho indigenous people of the Peruvian Amazon who have traditionally incorporated it into their spicy foods, this variety is highly productive and straightforward to cultivate. It excels in the kitchen as a versatile chili, featured prominently in traditional Peruvian ceviche as well as in Asian-inspired sauces, stir-fries, and pickled preparations.
Backstory
The name derives from the Chuncho indigenous people of the Peruvian Amazon, who have traditionally used this pepper to add spice to their meals.
Appearance
Growing
Heritage
Aji Chuncho is a traditional landrace.
USDA’s 1959 inventory records four San Ramón yard collections of C. frutescens locally called Aji Chuncho, a typical uncultivated form, with no parents. Catalog pages repeat that accession and also name no cross.