Aji Rosita
Entry Completeness90%
Further InformationEdit 
A C. chinense variety. Ripens to red, long/tapered pods. Heat sits around 10,000–50,000 SHU — solid heat — enough to make you pay attention. Roots trace to 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 Rosita
Ají Rosita
C-L-R-5-017
C. chinense
10,000 - 50,000
Hot (15,001–100,000 SHU)
Red
Further InformationEdit
A C. chinense variety. Ripens to red, long/tapered pods. Heat sits around 10,000–50,000 SHU — solid heat — enough to make you pay attention. Roots trace to South America. 'Aji' is the South American word for chile pepper, and most ajis are C. baccatum with fruity, complex flavors.
LinksEdit
