The Aji Charapita pepper looks more like a wild berry than a spicy chili. However, it is indeed the latter, and has a rich history and cultural significance in Peru.
In this article, I’ll share an overview of the Aji Charapita pepper. From the origin, to heat level and flavor, to how to grow and use Charapitas yourself. We love this tiny pepper, and I think you will too!
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Aji Charapita Origin
The Aji Charapita has origins in Peru, specifically the Amazon rainforest regions of Loreto and Ucayli. Contrary to what most people think of pepper plants, they are primarily tropical plants that enjoy warm, humid weather.
Peru, along with Bolivia, are considered the “primary centers of diversity” for the Capsicum genus. Basically, Peru is thought to be the original birthplace of the chili pepper. Chili peppers were cultivated over 4,000 years ago in Peru!
As a result, the Aji Charapita has gotten the nickname ‘The Mother of All Chilis.’ It still has the appearance of a wild pepper type, but its popularity likely drove growers to cultivate and breed new types.
The Most Expensive Pepper
Considered an essential spice in countless Peruvian households, this pepper has been known to fetch high prices by weight. It is rumored that chefs around the world will pay up to $25,000 for about 2 lbs. of dried Aji Charapitas.
However, before you start growing your own Aji Charapita plants for profit, know that 2 lbs. of dried Charapitas is equivalent to about 75,000 individual peppers! The tiny pod size and labor-intensive cultivation is what contributes to the high price tag.
Still, this plant is certainly worth growing at home for its amazing flavor, usefulness in the kitchen, and perfect heat level. The tiny berries make for a great snack, or for dialing in the perfect heat and flavor to home-cooked meals.
Growing Aji Charapita Peppers
Given the value of these peppers, it can be especially rewarding to grow your own at home. The plants are compact and bushy, producing hundreds of peppers in a single season. Get Aji Charapita seeds here.
The pods are tiny, but come in great numbers, making the Aji Charapita a perfect potted pepper plant. The plants can also be overwintered, and will produce year after year when kept away from freezing temperatures.
If you have a very sunny kitchen window, the Aji Charapita may be the perfect kitchen houseplant. I could see these being grown next to culinary herbs, kept within reach of the stovetop.
They would also be a great plant to grow in an AeroGarden!
Aji Charapita Pepper Flavor
Like many other C. chinense species peppers, the Aji Charapita has a fruity, floral flavor. The tiny pods are perfect for perfectly metering out both flavor and heat into home cooking.
When eaten fresh, the peppers remind me of a habanero for flavor, but with less heat. They are juicy and fruity, with very little bitterness. The seeds are tiny, so they don’t get in the way of the flavor or texture.
When dried, Aji Charapitas become the perfect spice for seasoning. Mix some into a pot of soup or chili, or make your own spice blends or meat rubs. The versatility of the Charapita is endless, and definitely a major part of this pepper’s appeal!
Aji Charapita Scoville Heat Scale
When it comes to heat, the Aji Charapita is no slouch. Despite its small size (about the size of a pea), this pepper packs a respectable punch.
In short, the Aji Charapita comes in around 50,000 SHUs on the Scoville Scale. This is on par with the popular Cayenne pepper, but is well below the heat of a habanero.
The medium heat level paired with a smaller size is what makes the Aji Charapita so appealing. Adding just 1-2 peppers at the end of a meal adds noticeable heat and plenty of fruity, flowery flavor.
How to Use Aji Charapita Peppers
Aji Charapita peppers are used primarily as a finishing spice, added to meals just before serving. According to RareSeeds, in Peru, the fresh peppers are crushed and added to soups, meat dishes, and rice.
If you have an abundance of peppers from your plants, you can of course use them fresh, but they are also great dried. The tiny pods dehydrate quickly, and can then be ground into a powder.
You can also dry them whole and rehydrate for use in your dishes. Dried peppers will keep for a long time, so it is a great way to avoid letting any of your Charapitas go to waste.
I hope you enjoyed learning about the Aji Charapita, and perhaps plan to grow them yourself! This tiny pepper may just be the perfect plant for home cooks and gardeners alike.