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Aji Machu Picchu 10 seeds
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Aji Machu Picchu: The Smoked Treasure of the Andes
The Aji Machu Picchu is a Peruvian pepper, often classified as Capsicum chinense despite its Andean origin, distinguished by its deep flavor profile and brown (chocolate) color.
Depth of Earthy Flavor and Umami.
Heat Level (Mild to Medium): Unlike most Chinense, this pepper presents a medium heat. It typically sits between 40,000 to 50,000 Scoville Units (SHU). Its main purpose is flavor complexity.
Unique Flavor Character: Its flavor is the main highlight. It is markedly rich, earthy, and smoky, with notes reminiscent of chestnuts and a depth of Umami. This combination is rare in hot peppers and makes it exceptionally valuable in cooking.
Characteristics and Color: The fruits are medium to large, usually with an elongated shape. They ripen from dark green to a rich, wrinkled chocolate-brown.
Culinary Use: Perfect for enriching red meat dishes, stews, dark sauces, and marinades. It is excellent for drying and grinding into a powder with a smoky aroma that intensifies traditional Peruvian dishes like Seco de Res.
Aji Machu Picchu - SHU 50,000. Pack of 10 selected seeds, with identification sticker of species, origin and heat.
ajimachupichu
Specific References
- MPN
- ajimachupichu
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Aji Machu Picchu: The Smoked Treasure of the Andes
The Aji Machu Picchu is a Peruvian pepper, often classified as Capsicum chinense despite its Andean origin, distinguished by its deep flavor profile and brown (chocolate) color.
Depth of Earthy Flavor and Umami.
Heat Level (Mild to Medium): Unlike most Chinense, this pepper presents a medium heat. It typically sits between 40,000 to 50,000 Scoville Units (SHU). Its main purpose is flavor complexity.
Unique Flavor Character: Its flavor is the main highlight. It is markedly rich, earthy, and smoky, with notes reminiscent of chestnuts and a depth of Umami. This combination is rare in hot peppers and makes it exceptionally valuable in cooking.
Characteristics and Color: The fruits are medium to large, usually with an elongated shape. They ripen from dark green to a rich, wrinkled chocolate-brown.
Culinary Use: Perfect for enriching red meat dishes, stews, dark sauces, and marinades. It is excellent for drying and grinding into a powder with a smoky aroma that intensifies traditional Peruvian dishes like Seco de Res.