Overview

Capsicum baccatum is a species of chili pepper native to South America. It is distinct from the more common C. annuum species and includes well-known varieties such as the aji amarillo and the Peppadew pepper. The fruits range from small, berry-like pods to elongated, medium-sized chilies, with flavors that can be fruity, citrusy, or sweet with moderate to high heat.

Origin and history

Capsicum baccatum is one of five domesticated pepper species and originates in the lowland regions of Bolivia, Peru, and surrounding areas of South America. Archaeological evidence suggests it has been cultivated for thousands of years, with remains found at sites in Peru dating to around 2000 BCE [1]. The species was domesticated independently from C. annuum and spread through Andean trade routes. Its name “baccatum” means “berry-like” in Latin, referring to the small, round fruit of some wild varieties.

Varieties and aliases

  • Aji amarillo (Peru’s most common baccatum variety, used in ceviche and sauces)
  • Aji limon (lemon-like citrus notes)
  • Aji panca (dried, dark red, mild heat)
  • Aji cristal (small, yellow, very hot)
  • Peppadew (a branded, pickled sweet pepper from South Africa, actually a C. baccatum cultivar)
  • Bishop’s crown / Christmas bell (distinctive lobed shape, mild heat)
  • Lemon drop (yellow, citrusy, medium heat)

Culinary uses

C. baccatum varieties are central to Peruvian and Bolivian cuisines. Aji amarillo is used fresh or dried in sauces, marinades, and stews such as aji de gallina and causa. Aji panca is commonly used in adobo marinades and as a base for Peruvian-style anticuchos. The Peppadew is typically pickled and served as a garnish or stuffing pepper. The fruits are often roasted, charred, or ground into pastes. They pair well with citrus, garlic, onions, and herbs like cilantro.

Cross-cuisine context

C. baccatum has no direct analogue in Mexican cuisine, where C. annuum and C. chinense (habanero) dominate. Its fruity, citrus-forward character is closer to some Southeast Asian bird’s eye chilies or to certain Peruvian aji varieties that have no Mexican counterpart. In Korean cuisine, gochugaru (C. annuum) is a different species with a smokier, less fruity profile. In Japanese cuisine, shichimi togarashi uses C. annuum and does not overlap. The closest analogue in the platform’s corpus may be the Peruvian aji amarillo itself, which is a baccatum variety and is used in LA’s Peruvian restaurants.

Notes for cooks

  • Heat levels vary widely by variety. Aji amarillo is mild to medium (30,000 to 50,000 Scoville units). Peppadew is very mild. Aji limon can be hotter.
  • Dried baccatum chilies can be rehydrated in warm water for 20 minutes before blending into pastes.
  • Fresh baccatum peppers have thin flesh and are best used quickly. They can be frozen whole for later use.