Aji Santa Cruz
Entry Completeness90%
Further InformationEdit 
Classified as C. baccatum. Ripens to red, long/tapered pods. Clocks in at 10,000–50,000 SHU — solid heat — enough to make you pay attention. Roots trace to South America. Aji varieties are the backbone of South American pepper culture, particularly in Peru, Bolivia, and Ecuador.
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Aji Santa Cruz
Ají Santa Cruz
B-L-R-5-060
C. baccatum
10,000 - 50,000
Hot (15,001–100,000 SHU)
Further InformationEdit
Classified as C. baccatum. Ripens to red, long/tapered pods. Clocks in at 10,000–50,000 SHU — solid heat — enough to make you pay attention. Roots trace to South America. Aji varieties are the backbone of South American pepper culture, particularly in Peru, Bolivia, and Ecuador.
LinksEdit
