Ají Amarillo Short

Aji Amarillo Short is a shorter pod selection of the traditional Peruvian Aji Amarillo. It belongs to Capsicum baccatum and forms part of long-established regional chilli cultivation in Peru.

Pods are shorter and broader than the common elongated Aji Amarillo form. They typically measure about 6.0–9.0 cm long and about 2.5–3.5 cm wide. Fruit ripen from green to deep orange at maturity.

Heat is commonly reported between 30000 and 50000 SHU. A fixed laboratory value specific to the Short form is not clearly documented. The 50000 SHU figure reflects vendor and horticultural listings rather than a published independent laboratory test. Reported heat may vary depending on growing conditions and source.

The variety is strongly tied to Peruvian cuisine, where it is used fresh, dried or processed into paste. It is culturally associated with traditional dishes that rely on its fruity flavour and moderate heat.

There is no documented modern breeder linked specifically to the Short form. It appears to be a regional or selected variation of the broader Aji Amarillo landrace rather than a recent hybrid. There is no formal historical registration clearly separating it from standard Aji Amarillo, suggesting it is a morphological variant maintained through local cultivation.

There is no separate historical record specifically for “Aji Amarillo Short” distinct from standard Aji Amarillo. Dedicated laboratory SHU testing for the Short form alone has not been found. Pod measurements vary slightly between seed sources.