Aji Ecuadorian
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Further InformationEdit 
A C. baccatum variety. Ripens to red, long/tapered pods. Rates 10,000–50,000 SHU, which means solid heat — enough to make you pay attention. Originates from South America. 'Aji' is the South American word for chile pepper, and most ajis are C. baccatum with fruity, complex flavors.
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Aji Ecuadorian
Ají Ecuadorian
B-L-R-5-027
C. baccatum
10,000 - 50,000
Hot (15,001–100,000 SHU)
Red
Further InformationEdit
A C. baccatum variety. Ripens to red, long/tapered pods. Rates 10,000–50,000 SHU, which means solid heat — enough to make you pay attention. Originates from South America. 'Aji' is the South American word for chile pepper, and most ajis are C. baccatum with fruity, complex flavors.
LinksEdit
