Aji Charapita Chilli Pepper Seeds Irish grown

Aji Charapita is a a rare chilli pepper from Peru. This capsicum Chinese originates from the Amazonian regions of Peru. The funky plant grows to about 1 m high and the petite chilli peppers are about the size of a pea with a thin, smooth and glossy skin that ripens from green to different shades of yellow when mature. The Aji Charapita flesh is crunchy  and chewy, with a cluster of tiny seeds in its central cavity. Aji Charapita flavour is often described as initially fruity, floral, citrusy and sharp taste followed by a moderate to hot spiciness that gradually builds in intensity. Aji Charapita heat level ranges between 30000 to 50000 SHU. We tried it and can vouch for its heat level, quite a lot of heat in that tiny pepper.  Chefs and cooks praise this chilli pepper for its citrus, tropical fruit taste, and quick burn.
Ají charapita is used fresh, fermented, dried and preserved in oil or vinegar. It is also used in typical dishes such as aji de cocona  and juane, a dish composed of chicken, rice, olives, hard boiled eggs, spices, ajies and wrapped in a bijao leaf and cooked in boiling water.  One for the hot chilli lovers. Amateur seeds grown and seed saved in Cork, Ireland, not certified for commercial use. 

Scientific Name: capsicum chinense

Plant Life Cycle: annual

Optimal Germination Temperature: 20C-24C

Germination time in days: 20-30 days

Indicative Days to maturity: 60-90 days

Sunlight: full sun

Soil requirement: well drained, non acidic

Sowing and cultivation: Sow indoors early spring 1"deep, 2" apart at a soil temperature of at least 18C. The plant is sensitive to temperature variations. Transplant outdoors when temperatures have warmed up and the last chance of frost has passed. Plant row apart 24". It is advised to grow this pepper in a greenhouse or sunny sheltered spot since they need high temperature to grow