Aji Tamarindo
⚠ AMBIGUOUS CLASSIFICATION: No authoritative source confirms classification. Currently listed C. chinense pending verification — could be C. baccatum or other species depending on origin. A C. chinense variety. Ripens to red, long/tapered pods. Rates 10,000–50,000 SHU, which means solid heat — enough to make you pay attention. Roots trace to South America. Aji varieties are the backbone of South American pepper culture, particularly in Peru, Bolivia, and Ecuador.
⚠ AMBIGUOUS CLASSIFICATION: No authoritative source confirms classification. Currently listed C. chinense pending verification — could be C. baccatum or other species depending on origin. A C. chinense variety. Ripens to red, long/tapered pods. Rates 10,000–50,000 SHU, which means solid heat — enough to make you pay attention. Roots trace to South America. Aji varieties are the backbone of South American pepper culture, particularly in Peru, Bolivia, and Ecuador.
