Aji Mochero
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Further InformationEdit 
Classified as C. chinense. Ripens to red, long/tapered pods. Rates 10,000–50,000 SHU, which means solid heat — enough to make you pay attention. From South America. Aji varieties are the backbone of South American pepper culture, particularly in Peru, Bolivia, and Ecuador.
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Aji Mochero
Ají Mochero
C-L-R-6-004
C. chinense
30,000 - 60,000
Hot (15,001–100,000 SHU)
Red
Further InformationEdit
Classified as C. chinense. Ripens to red, long/tapered pods. Rates 10,000–50,000 SHU, which means solid heat — enough to make you pay attention. From South America. Aji varieties are the backbone of South American pepper culture, particularly in Peru, Bolivia, and Ecuador.
LinksEdit
