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Usually termed Aji throughout the South American continent, the members of the chile Capsicum baccatum species originated in either Bolivia or Peru and were probably already domesticated some 2000 or more years BC, so archeological evidence suggests. The word baccatum itself means “berry-like”. Two wild forms at least are known: var. baccatum and var. microcarpum, and there are many domesticated forms, first raised and subsequently improved as far back in time as pre-Incan days.
Domesticated ajis present themselves in a highly diverse range of pod shapes and sizes, from short mirasol (erect) types to long, pendulous ones, rather reminiscent of the Anaheim-like New Mexican varieties.
Baccatum varieties are often borne on tall shrublike plants of erect habit, five or more feet high, with large dark green leaves along multiple stems that do have a tendency to sprawl if given the chance.
Mid to late season maturing in our temperate climate, the baccatums have a mean time to maturity of 120-140 days, with yields ranging from 40-60 pods or more per plant.
The flavour is distinctive, with fruity (often citrussy) overtones and a lemony scent that is highly prized for salsas and, used fresh, in ceviche, the South American, lime marinated fish dish.
The Scoville ratings for ajis generally range between 25,000 and 60,000, depending on variety and the highest mean temperatures that have been maintained during fruiting to maturity.
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