Aji Tamarindo
⚠ AMBIGUOUS CLASSIFICATION: No authoritative source confirms classification. Currently listed C. chinense pending verification — could be C. baccatum or other species depending on origin. A C. chinense variety. Ripens to red, long/tapered pods. Rates 10,000–50,000 SHU, which means 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.
⚠ AMBIGUOUS CLASSIFICATION: No authoritative source confirms classification. Currently listed C. chinense pending verification — could be C. baccatum or other species depending on origin. A C. chinense variety. Ripens to red, long/tapered pods. Rates 10,000–50,000 SHU, which means 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.
Last updated Oct 5, 2026
