Aji Rico

Juicy and crunchy with refreshing citrus notes, soft fruity sweetness, light earthiness and a mild heat that builds slowly to a pleasant tingle. Often compared to a red bell pepper with added citrus; flavor intensifies when fully ripe red.

Aji Rico produces vigorous, large indeterminate plants 76–91 cm tall that are highly productive. The narrow conical fruits measure 8–10 cm long by 3–4 cm wide, with thin walls and smooth skin that ripen from green to bright red and can be harvested at either stage. Flavor is citrusy and fruity with light sweetness and earthy notes similar to a red bell pepper, paired with gentle heat. Thin walls make the peppers excellent for fresh eating, cooking, drying into paprika, or pickling. Compared with traditional open-pollinated C. baccatum types, Aji Rico matures earlier (70–75 days to ripe from transplant) and offers superior vigor and yield, especially valuable in cooler climates.

The name “ají” is the traditional South American term for chili pepper. Capsicum baccatum originated in the Andean region of Peru, Bolivia and neighboring areas. Aji Rico was bred by Jim Nienhuis at the University of Wisconsin-Madison in collaboration with PanAmerican Seed as the first early-ripening hybrid of the species, selected for greater vigor, higher yields and earlier maturity than open-pollinated ajís so that northern gardeners could enjoy the distinctive citrus flavor. It received the 2017 AAS award for outstanding performance.