Aji Tamarindo
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Further InformationEdit 
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.
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Aji Tamarindo
Ají Tamarindo
C-L-R-5-018
C. chinense
10,000 - 50,000
Hot (15,001–100,000 SHU)
Further InformationEdit
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.
LinksEdit
