Aji is the name given to spicy peppers in Spanish-speaking areas of South America, like Peru, where the aji limon chile pepper can be found in local cuisine. In Peru, aji limon chile peppers are known as Kellu Uchu. Around the region, the small yellow spicy peppers are called Lemon pepper, aji Limo, Lemon Drop or Hot Lemon.

Aji limon chile peppers are small, most often yellow but could range anywhere from red, green, purple, white, or orange, depending on their maturity. Baccatum means ”berry-like” which refers to the smaller, tulip-shaped pods that make up the species. The aji limon chile pepper is smaller than the more common aji Amarillo chile pepper, and is about two and a half inches in length. Ranging in heat from 30,000-50,000 Scoville units, the aji limon chile pepper compares to the Cayenne or Tabasco pepper. The pepper has slight citrus overtones, which lend to its name.

Serving Ideas

Spicy, citrusy aji limon chile peppers are used in the cooking marinade for a traditional Peruvian ceviche. Whether used fresh or smoked, the peppers lend heat and citrus to salsas and pair well with seafood. The uniquely flavored pepper has made appearances in cocktails and jams.

Geography/History

The history of the aji limon pepper and its Capsicum baccatum cousins varies, but the general consensus is that it is native to western South America. The spicy peppers have been cultivated for over 7,000 years and were introduced to the world by conquistadors and travelers to the ‘new world’. Aji limon chile peppers can be found growing in back yard gardens and small farms in the Southwestern US, in addition to South America.

Seasons/Availability

Aji limon chile peppers are available in the fall.