Aji Amarillo

[Worth1]

Originally Posted by Worth1

Nope they are the same.
I would get tired of writing lemon drop and would write Aji limon on the labels.

It is really Aji Limo.

Worth

I contradicted myself it was supposed to be a question not a statement.

[Worth1]

Here you go Fred an update.
Aji Limon and Aji Amarillo side by side.
I will post the picture and come back with comments.
Aji Amarillo on the right wants to split and branch from the top as it grows.
Aji Limon on the left wants to put out branches from the stem.
If you look at the bottom of the plant you will see the stems growing it is like this all up and down the plant.
I have several more and will look and see if they will all be like this.
In peppers I have noticed with different varieties some like to do one or the other more.
With tomato plants too.
Some like to split some like to put out branches.

Worth
IMG_20160221_48221.jpg

[roper2008]

I think this person must have purchased the same seeds Fred did from Seeds of Change.



https://www.google.com/url?sa=t&rct=...xAZKJcCBgINcRA

[jmsieglaff]

Fred just wanted to say thanks again! This is my 2nd year growing Aji Amarillo that you sent me in Nov 2014. I freeze extra and just tonight pulled out 4, deseeded somewhat and put them on pizza we were making. Delicious!

I started these in late January. Pinched the growing tip in mid March, they went into the cold frame in late April and were planted out on May 9. Fruits are set and growth is prolific!

[AlittleSalt]

For me, I saved seeds last year, and the baby Aji Amarillo looks and tastes exactly the same as it did last year. I like this pepper so far.

Aji Limon peppers grow larger peppers and are way more hot. The plants themselves are about 6 inches or so shorter than Aji Amarillo, but are producing more. None of those I grow peppers for want to eat the Aji Limon.

[Worth1]

Mine finally turned orange the other day.
due to the rain or what ever they aren't as all fired up as I expected them to be.
I can eat them fresh out of hand in the garden.
They are hot but not fire hot.
I bet later this summer they will be if they dont all die from root rot like some of my plants have.

[Father'sDaughter]

I dry and grind Aji Limon. It makes a really good and very unique pepper powder. I add a few pinches to my black bean and rice dish.

[jmsieglaff]

For all you pepper powder makers. Do you just hang and them dry? And then processing, what do you use to grind--a blender, food processor, etc?

[AlittleSalt]

I use a coffee bean grinder.

I bought one of those mini food processors, but it doesn't work as well.

[Worth1]

I use a food processor a blender and a coffee bur mill in that order.
Then I use a fine sifter the get the powder.

One time I was getting something out of the cupboard and it fell hit the big bowl with my sifted powder.
It flipped off the counter and onto the floor and broke.
Fine hot pepper powder exploded all over the place.

Worth

[Father'sDaughter]

Hanging won't work for me because it's too humid and they begin to rot, so I use my dehydrator to get them nice crispy.

The smaller peppers I just dry whole and snap the stems off before grinding. The larger ones (e.g., paprika peppers) I cut in half, remove the stems and core, then lay them flat on the dehydrator trays.

If I still have powder left in the pantry, I vacuum seal them whole after drying then re-crisp them and use a cheap coffee grinder and a fine mesh strainer when I need to restock.

I still have a bag of dried Aji Limon peppers from last year--the plants really pump out peppers!

[Worth1]

Originally Posted by Father'sDaughter

Hanging won't work for me because it's too humid and they begin to rot, so I use my dehydrator to get them nice crispy.

The smaller peppers I just dry whole and snap the stems off before grinding. The larger ones (e.g., paprika peppers) I cut in half, remove the stems and core, then lay them flat on the dehydrator trays.

If I still have powder left in the pantry, I vacuum seal them whole after drying then re-crisp them and use a cheap coffee grinder and a fine mesh strainer when I need to restock.

I still have a bag of dried Aji Limon peppers from last year--the plants really pump out peppers!

About 50% to 60% humidity or less is the cut off point for drying peppers.
Anything higher than that and it isn't going to happen.

When we lived down south we would put the oven on warm with the lid cracked open.

If you are inside and have AC it will bring the humidity down to what you want.

I cannot express how useful having something around to check humidity is at you house.

Worth

[AlittleSalt]

The first picture is Aji Limon.

The second is Aji Amarillo.

The only time I can air dry peppers is in August when the humidity drops to 30% and less. It didn't do that last year though. Probably won't this year either.

[swellcat]

One time I was getting something out of the cupboard and it fell hit the big bowl with my sifted powder.
It flipped off the counter and onto the floor and broke.
Fine hot pepper powder exploded all over the place.

I'm not sure folks are grasping the level of this tragedy.
---

Amarillo have yet to be prolific for me. Lovely, long pods, though.

Here's a characteristic baccatum bloom:

.

[Tracydr]

I'd love to have some Aji seeds,any variety. I would be happy to send a trade or SASE to someone. Not sure I have time left this year,even in the southeast but maybe I could grow one for the greenhouse.