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Costa Rican Yellow Rocoto Pepper

SHU: 10,000 – 30,000 estimated
Type: Capsicum Pubescens

In the words of Uncle Jessie, “Have Mercy.” Forget everything you know about underground peps because your life is about to be turned upside down. This is the Costa Rican Yellow Rocoto and it’s the best pepper we’ve ever had, hands down. Allow me to explain.

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Lemon Drop Pepper

SHU: 50,000
Origin: Peru

A bit spicy and a pungent baccatum!  Another Peruvian favorite. Also called the Aji Limon, or Kellu Uchu in Peru.

Similar to the Aji Cito or Aji Pineapple, but, a sharper taste. Very floral and tastes a bit like lemons, especially when cooked. To clear up any confusion relating to similarly spelled pods, check this out.

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Aji Cito Pepper

Holy wow. The smaller, spicier, and more pungent version of the Aji Amarillo. It’s like being punched in the face, but you like it more than usual!

Strong, floral and clean baccatum taste and apparently the hottest in the entire species. Smaller pods, around 2-3 inches. Much tastier when cooked, the fruit flavor really shines like a new car. It’s one of the fastest peppers there is–can reach up to 30mph on land. Continue reading Aji Cito Pepper

Aji Amarillo Pepper

SHU: 50,000
Type: Capsicum Baccutum
Origin: Peru

What does an Aji Amarillo taste like? Ted Danson would simply call it, “Heaven.” It has a fruity flavor that is complex and well rounded especially when cooked–almost like a spicy mango, apricot or carrot. People have compared it to tasting like sunshine!1

Amarillo means yellow in Spanish, however, this fruit ripens to dark orange. Even unripe, the green Aji Amarillo has a splendid taste with great heat!

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