Chile peppers or chillies or capsicums are a vast group of plants grown for its edible fruits. There are wild species of chile peppers and domesticated species of chile peppers. Aji peppers are an important group of domesticated chile peppers.

There are FIVE domesticated species of chile peppers and these are Capsicum annum, C. baccatum, C. chinensis, C. frutescens, and C.pubescens. Aji peppers belong to Capsicum baccatum group.

Capsicum baccatum: Capsicum baccatum is one of the five domesticated species of capsicum genus. Like most of the other chile pepper plants, it is a native to South America. Members of C. baccatum group are commonly known as ‘aji’ peppers. Three recognized varieties of C. baccatum are, C. baccatum var. baccatum; C. baccatum var. pendulum; and C. baccatum var. microcarpum.

Major members of C. baccatum group are Ají amarillo peppers, Aji habenaro peppers, Aji cristal peppers, Aji pineapple peppers, Aji lemon drop peppers, Bishop’s crown peppers, and Piquanté peppers.

Plant Description: Capsicum baccatum is an evergreen, tall growing, perennial shrub. When fully-grown, the plant grows to a height of 1.5meters. The plant is easy to grow and thrives well in warm, tropical climate. Some of the varieties produce strongly pungent/very hot fruits.

Flower Description: C. baccatum flowers are either white or cream-colored with yellow or green spots on the corolla and have yellow anthers. This is the main feature that distinguishes baccatum species from other capsicum species. In case of C. baccatum var. pendulum, flowers are cream-colored with yellow or green spots on them and the fruits are elongated with cream-colored seeds. Flowers are either insect-pollinated or self-pollinated.

Fruit Description: Fruits are large, fleshy, berries with numerous seeds inside. Immature fruits usually appear erect on the plant which gradually becomes pendulous (hanging down loosely from the plant) as they mature. Fruits of different shape, color, and size exist within C. baccatum. Fruits vary in pungency from non-pungent to very hot.

Gardening Practices for C. baccatum: Like other chile peppers, C. baccatum is also tropical to subtropical in growth habit and requires very warm, humid, frost-free climate with lots of sunlight for its growth. It prefers highly fertile, humus-rich, well-drained loamy soils. Propagation is by seeds and seeds germinate in 3 – 4 weeks. Transplanting is done when seedlings are about 8 – 10cm tall. The plant needs moderate watering and manuring for its growth.

Health Benefits of Aji Peppers: Aji peppers are grown for different purposes such as for vegetables, spices, condiments, sauces and pickles. Aji peppers may be processed into dry chillies for export purposes and long term usage. According to the data available from USDA nutrient database, aji peppers are rich in vitamins, minerals and total dietary fiber. It is rich in calcium and Vitamin C. Aji peppers are moderate source of protein, carbohydrate, and sugars also. Aji peppers are also a good source of capsaicin, a major antioxidant. Aji peppers are believed to have some medicinal properties also.

Aji pepper has a soothing effect on the digestive system and it is a good home remedy for colds, sore throats and fevers. Aji peppers are known for its heart stimulant properties. Aji peppers are believed to be used effectively for alleviating medical conditions such as cancers (prostate cancer, skin cancer, lung cancer, stomach cancer), painful joints, toothaches, bronchitis, headaches, ulcers (stomach ulcers, peptic ulcers), arthritis, frostbite and psoriasis. Aji peppers stimulate blood circulation, stop bleeding, and reduce cholesterol. It is recommended as a weight loss diet also. It is believed that aji peppers detoxify carcinogens from the human body system.

Food Uses of Aji Peppers: Aji peppers are added as an ingredient in a variety of hot and spicy food and culinary preparations. Aji peppers may be used in different ways to produce different flavours. Grinding the fresh fruits produces a particular, palatable pungent flavor. Grinding the dried fruits gives another strongly pungent flavour. Toasting or frying dried fruits before grinding produces yet another smoky, less pungent flavour. Soaking the fruits in water produces yet another type of flavour.

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