Aji de Boton
Entry Completeness90%
Further InformationEdit 
A C. chinense variety. Ripens to red, long/tapered pods. Heat sits around 10,000–50,000 SHU — solid heat — enough to make you pay attention. From South America. 'Aji' is the South American word for chile pepper, and most ajis are C. baccatum with fruity, complex flavors.
LinksEdit
Aji de Boton
Ají de Boton; PI 593933
C-L-R-5-021
C. chinense
10,000 - 50,000
Hot (15,001–100,000 SHU)
Further InformationEdit
A C. chinense variety. Ripens to red, long/tapered pods. Heat sits around 10,000–50,000 SHU — solid heat — enough to make you pay attention. From South America. 'Aji' is the South American word for chile pepper, and most ajis are C. baccatum with fruity, complex flavors.
LinksEdit
