Aji Marchant Pepper

Capsicum baccatum

Days to Maturity: 65-80 from transplant

A rare hot pepper variety, Aji Marchant is adapted to short seasons! Just look at these gorgeous peppers--we love the rainbow of yellow-orange-red hues on these waxy, 3" long fruits. They are medium-hot, around 40,000 Scoville units. Pickling, frying and pepper flakes are typical uses of Aji Marchant. These are a different species (baccatum) than most peppers (annuum), so you can grow them alongside other peppers and save their seeds without worry of crossing.

Chilean immigrants supposedly brought these peppers to California during the 1849 gold rush. They were then adopted as a famous Italian wax pepper variety in the early & mid-1900s. Now grown only rarely on certain California farms, we want to spread the joy of these beautiful, short-season, multi-purpose peppers!

Grown by Groundwork in Paonia, CO.

Planting Instructions: Start Aji Marchant Pepper seeds indoors under lights 3-6 weeks before last spring frost. Transplant after all danger of frost has passed, spaced 2' apart. Keep soil slightly moist but do not overwater.

Seed Saving Instructions: Use gloves to avoid burning skin! Remove Aji Marchant seeds from the tastiest, fully mature fruit. Or use a blender with a very low setting-- place fruits with plenty of water and slowly blend. Strain out seeds. Dry seeds on a screen or cloth. Store seeds in a paper or mesh bag in a cool, dark and dry location.

Approx 30 Aji Marchant Pepper seeds per packet