Aji Lemon Chilli

Capsicum baccatum (nightshade)

Also known as: Lemon Drop, Ají Limón, Kellu Uchu

An ancient Peruvian heirloom, part of the classic Peruvian condiment trio alongside red onion and cilantro, and still a favourite in South American kitchens today. Slender, crinkled pods ripen from light green to a brilliant, glossy yellow, with a genuinely distinctive citrus aroma and flavour — cut one open and the lemon scent is unmistakable. The heat arrives quickly but fades just as fast, without lingering on the palate, making it a favourite for stir-fries, salsas, and hot sauces where its bright, zesty character can really shine. Medium-hot heat of around 15,000–30,000 Scoville Heat Units.

Days to harvest 100–120 days (slower than most annuum chillies)
Fruit size 5–8cm, slender, crinkled, cone-shaped
Sowing depth 5mm
Germination 14–28 days at 24–32°C
Spacing 45–60cm apart
Aspect Full sun, well-drained soil
Frost tolerance Frost sensitive — needs reliably warm nights

Growing notes

Choose a full-sun spot with good airflow. Grows tall and can become top-heavy once loaded with fruit, so give it room and support. Suits 30L pots.

Soil preparation: Fertile, well-drained soil with plenty of compost worked in.

Support: Staking recommended once plants mature — this variety grows tall and gangly, and pods add real weight once they set.

Watering & feeding: Water consistently and avoid letting the soil dry out. Feed regularly with a balanced fertiliser once flowering begins.

Harvest: Pick once pods are firm and fully coloured bright yellow for the best citrus flavour and heat. Green pods are edible but milder and less citrusy. Cut rather than pull to avoid damaging the plant.

Timing: A slower variety to mature than most chillies — expect first harvest from around 100–120 days after transplanting.

Key features

  • Open-pollinated Peruvian heirloom, part of the classic Peruvian condiment trio
  • Medium-hot heat — 15,000–30,000 Scoville Heat Units
  • Slender, crinkled pods ripening green to bright yellow
  • Distinctive citrus aroma and flavour
  • Heat arrives fast and fades quickly — doesn't linger
  • Highly prolific — excellent for salsas, stir-fries, and hot sauces

Short season tips

Best started indoors on heat mats — this variety needs 24–32°C soil to germinate, and germination can be slow, sometimes taking up to 4 weeks. Sow this one earlier than your standard annuum chillies to allow for its longer growing cycle. Transplant into the garden only once soil temperature has reliably warmed to at least 16°C. Given its extended maturity time, an early, warm start makes a real difference to total yield.

  • Spring
  • Summer
  • Fall

Tender perennial — most often grown as an annual

  • Basil (particularly good for capsicums and chillies) Marigolds Onion Carrots
  • Other nightshades (tomatoes, eggplants, potatoes) Fennel

An ancient heirloom from Peru, surviving in cultivation since pre-Columbian times and still central to Peruvian cuisine, where aji peppers form part of the country's classic condiment trinity alongside red onion and cilantro. Long treasured for its unmistakable citrus character, it remains a favourite among chilli growers and cooks seeking genuine, fast-fading heat paired with real flavour complexity.