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Aji Charapita 10 seeds
€3.00
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Ají Charapita: The "Caviar" of the Peruvian Amazon
The Ají Charapita is a pepper of the Capsicum chinense species, native to the Amazon jungle of Peru. Despite its tiny size (about the size of a pea), it has gained global fame as the "most expensive pepper in the world" due to its laborious harvest and its flavor highly coveted by gourmet chefs. While the marketing myth of €25,000 per kilo (for the dried pepper) exists, in Peru, it is a common and accessible spice. Its rarity outside its native region is what truly raises its international price.
Intensity and Flavor Profile.
In terms of heat, Ají Charapita is classified as Medium to Hot, generally around 100,000 SHU. What makes it special is its flavor: it presents a unique aromatic profile, intensely fruity and floral, with citrus notes and a wild touch. The sting is quick and intense but dissipates faster than in hotter peppers, allowing its peculiar flavor to shine.
Shape and Culinary Use.
The fruits are small, round, the size of a berry or pea, and ripen from green to a pale orange or yellowish color. It is a key ingredient in many Peruvian *ajíes* (hot sauces) and is indispensable in fresh dishes like Ceviche and Tiradito.
Aji Charapita - SHU 100,000. Pack of 10 selected seeds, with identification sticker of species, origin and heat.
charapita
Specific References
- MPN
- charapita
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Ají Charapita: The "Caviar" of the Peruvian Amazon
The Ají Charapita is a pepper of the Capsicum chinense species, native to the Amazon jungle of Peru. Despite its tiny size (about the size of a pea), it has gained global fame as the "most expensive pepper in the world" due to its laborious harvest and its flavor highly coveted by gourmet chefs. While the marketing myth of €25,000 per kilo (for the dried pepper) exists, in Peru, it is a common and accessible spice. Its rarity outside its native region is what truly raises its international price.
Intensity and Flavor Profile.
In terms of heat, Ají Charapita is classified as Medium to Hot, generally around 100,000 SHU. What makes it special is its flavor: it presents a unique aromatic profile, intensely fruity and floral, with citrus notes and a wild touch. The sting is quick and intense but dissipates faster than in hotter peppers, allowing its peculiar flavor to shine.
Shape and Culinary Use.
The fruits are small, round, the size of a berry or pea, and ripen from green to a pale orange or yellowish color. It is a key ingredient in many Peruvian *ajíes* (hot sauces) and is indispensable in fresh dishes like Ceviche and Tiradito.