Aji Red
Entry Completeness90%
Further InformationEdit 
A baccatum type. Ripens to red, long/tapered pods. Heat sits around 10,000–50,000 SHU — solid heat — enough to make you pay attention. From South America. 'Aji' is the South American word for chile pepper, and most ajis are C. baccatum with fruity, complex flavors.
LinksEdit
Aji Red
Ají Red; Aji Rojo
B-L-R-5-056
C. baccatum
10,000 - 50,000
Hot (15,001–100,000 SHU)
Further InformationEdit
A baccatum type. Ripens to red, long/tapered pods. Heat sits around 10,000–50,000 SHU — solid heat — enough to make you pay attention. From South America. 'Aji' is the South American word for chile pepper, and most ajis are C. baccatum with fruity, complex flavors.
LinksEdit
