Peruvian Arancio Yellow

Peruvian Arancio Yellow is a Peruvian Capsicum baccatum aji sold under closely related names including Peruvian Arancio and Peruvian Giallo Arancio. It is treated in seed and grower sources as a baccatum from Peru with a medium heat level and a flavour profile that is repeatedly described as fruity, aromatic, and distinctive, with some dried-fruit preparations taking on a coffee-like note.

The plant is usually described as very productive, forming a bush about 80 to 100 cm high and setting many pendant pods. Reported pod size is generally about 4 to 5 cm long, with fruits ripening from green to orange. Grower notes also describe the pods as small, juicy, and suitable for stuffing, while the overall habit is treated as vigorous and high-yielding rather than ornamental-first.

In use, this pepper is described as especially good for hot sauces, salsa, pickling, fish, and chicken, and growers have also mentioned eating it stuffed with cream cheese. The flavour is often described as lightly citrusy and generally fruity, which fits its place within the aji group rather than the heavier, thicker-walled chinense types.

Its documented circulation in hobby growing communities goes back at least to 2012, with German forum posts showing it already in growers’ seed lists and germination logs, and by 2015 it was established enough in European chilli circles to be recognised by name and associated with the baccatum group.