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Aji Lemon DROP - 10 Seeds
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Aji Lemon Drop: The Essential Peruvian Citrus
The Aji Lemon Drop Pepper (Capsicum baccatum) is an ancestral and stabilized variety, native to the Andes region in Peru, where it is locally known as Ají Limón or Kellu Uchu. It is one of the pillars of Peruvian cuisine and a classic specimen of the Aji family (Andean peppers), being revered for its intense and markedly citrus flavor profile, which sets it apart from most other peppers. It is the ideal pepper for those looking for medium heat that simultaneously brings a burst of freshness and lemon notes.
Intensity and Flavor Profile
Aji Lemon Drop is classified as Medium-Strong (Medium Pungency Degree).
Its Scoville level (SHU) is estimated between 30,000 and 50,000 SHU, placing it in a heat range higher than Jalapeño but milder than Habanero. The heat is described as an immediate and clean burn, which hits the palate and dissipates relatively quickly, without dominating the food.
The flavor is extraordinarily distinct, characterized by a strong lemon aroma and an intensely citrus flavor, with secondary fruity notes reminiscent of lime or tropical fruits. The pulp is thin, which makes it excellent for drying, but its freshness is most valued when consumed fresh.
Shape and Essential Culinary Use
The fruits are long, conical, and pointed, growing hanging from the vigorous plant. Their final maturation color is a bright and vibrant Lemon Yellow, which contributes to its popular names. The average size is 5 to 7 cm.
This pepper is a mandatory ingredient in Andean cuisine and is essentially used in: Ceviches, where its lemon flavor complements the acidic marinade of the fish (leche de tigre), providing heat without masking the fresh ingredients; Sauces and Salsas for fish, poultry, and vegetables, adding a citrus and spicy kick; and to be Dehydrated and Ground into powder, which is used as a spicy yellow seasoning with a lemon aroma.
Aji Lemon DROP - SHU 50,000. Pack of 10 selected seeds, with identification sticker of species, origin and heat.
lemondrop
Specific References
- MPN
- lemondrop
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Aji Lemon Drop: The Essential Peruvian Citrus
The Aji Lemon Drop Pepper (Capsicum baccatum) is an ancestral and stabilized variety, native to the Andes region in Peru, where it is locally known as Ají Limón or Kellu Uchu. It is one of the pillars of Peruvian cuisine and a classic specimen of the Aji family (Andean peppers), being revered for its intense and markedly citrus flavor profile, which sets it apart from most other peppers. It is the ideal pepper for those looking for medium heat that simultaneously brings a burst of freshness and lemon notes.
Intensity and Flavor Profile
Aji Lemon Drop is classified as Medium-Strong (Medium Pungency Degree).
Its Scoville level (SHU) is estimated between 30,000 and 50,000 SHU, placing it in a heat range higher than Jalapeño but milder than Habanero. The heat is described as an immediate and clean burn, which hits the palate and dissipates relatively quickly, without dominating the food.
The flavor is extraordinarily distinct, characterized by a strong lemon aroma and an intensely citrus flavor, with secondary fruity notes reminiscent of lime or tropical fruits. The pulp is thin, which makes it excellent for drying, but its freshness is most valued when consumed fresh.
Shape and Essential Culinary Use
The fruits are long, conical, and pointed, growing hanging from the vigorous plant. Their final maturation color is a bright and vibrant Lemon Yellow, which contributes to its popular names. The average size is 5 to 7 cm.
This pepper is a mandatory ingredient in Andean cuisine and is essentially used in: Ceviches, where its lemon flavor complements the acidic marinade of the fish (leche de tigre), providing heat without masking the fresh ingredients; Sauces and Salsas for fish, poultry, and vegetables, adding a citrus and spicy kick; and to be Dehydrated and Ground into powder, which is used as a spicy yellow seasoning with a lemon aroma.