Aji amarillo
Capsicum baccatum
Also known asYellow chile · Peruvian yellow pepper · Aji escabeche (dried form) · Kellu uchu
Environment
The bounded range this crop tolerates. Strict on light; outside the DLI band, yields drop sharply.
Climate and zones
- USDA zones
- 9–13 (winter low around -7°C)
- Frost
- frost sensitive (dies at first frost)
- Season
- warm (summer, frost-sensitive)
Growing systems
Root mass: moderate.
Growing media
| Medium | pH effect | Retention | Bacterial surface |
|---|---|---|---|
| Expanded clay pebbles (LECA) | neutral / inert | low | high |
| Coco coir (Coconut coir) | slightly acidic | high | moderate |
| Perlite (Expanded volcanic glass) | neutral / inert | very low | low |
| Rockwool (Mineral wool) | alkaline until pre-soaked | very high | low |
| Soil-based mix (Potting soil) | varies | high | high |
Nutrient demand by stage
NPK ratios are relative weights. EC targets shift through the plant's life.
| Stage | N | P | K | EC (mS/cm) |
|---|---|---|---|---|
| seedling | 2 | 1 | 1 | 1.2 |
| vegetative | 3 | 1 | 2 | 1.8 |
| flowering | 1 | 2 | 3 | 2.2 |
| fruiting | 1 | 2 | 3 | 2.4 |
Companion-growing notes
- Heavy uptake of potassium, calcium. Co-grown crops with the same demand will end up deficient even at "correct" EC.
Aquaponics suitability
Compatible
Fish waste provides enough nitrogen for healthy growth. Supplemental potassium, calcium, and iron may still be needed depending on fish stocking density.
Care notes
Grows well in hydroponic systems with warm temperatures and long seasons. EC 2.0-3.0 mS/cm. pH 5.5-6.5. Temperature: 21–30°C (the Capsicum baccatum species group prefers warmer conditions than C. annuum varieties). Full sun or strong supplemental light (DLI 20-30 mol/m2/day). The plants are large and benefit from staking or cage support. Fruiting takes 90-120 days from transplant, longer than most C. annuum peppers. Calcium supplementation prevents blossom end rot on developing fruit. Increase potassium during fruiting for better flavor and heat development. Harvest when fruits turn fully orange. The plants are perennial in frost-free conditions and can produce for multiple years in a hydroponic greenhouse. Aphids and whiteflies are the most common pests. The long season and large plant size make aji amarillo more practical for greenhouse hydroponics than countertop systems. Surplus fruit can be made into paste (aji amarillo paste), frozen, or dried for year-round use. In traditional Peruvian cooking, aji amarillo paste is a foundation ingredient comparable to tomato paste in Italian cuisine. Growing your own provides access to a product that's expensive and inconsistent in quality when imported. The fresh peppers also freeze well: blanch briefly, peel if desired, and store in freezer bags. Each plant produces 30-50 peppers over a season under good hydroponic conditions.