Aji Limo / Lemon Drop
Aji Limo / Lemon Drop
Aji Limo - One of the most flavorful of the Andean peppers has survived from pre-Columbian times. Its distinctive citrus flavor and the bright yellow pods immediately bring to mind the crisp aromas of lemons and limes. This pepper is extremely spicy, but when it’s tempered by cooking in sweet-flavored salsas, the lemony taste is dynamite and it is truly citrusy. Raw and finely chopped this pepper adds flavor, color and heat to ceviches.
The prolific plants are also hard to kill, so they're perfect for first time pepper growers!
It bears heavily, with dozens of small, waxy-skinned fruit that turn from light green to golden yellow at ripeness. This pepper has a long growing season and produces well into the cooler months. Small 24” plants and 2“ pods. Commonly known as Lemon Drop pepper. Capsicum baccatum (100 days)
Heat Level: Very Hot Scoville 15,000 - 30,000
~ Packet contains 10 seeds.
In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light and keep moist at all times. Seeds will germinate in 7-14 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 24” apart or into large 3 gallon containers. Harvest peppers when they are yellow.
All of our seeds are GMO-free.
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Foarte frumos
I love this pepper. It’s very prolific. I love the hint of lemon it gives my food. I pickled them too! I like to add one or two to the water I cook my rice in.
I got these because I wanted to try something different. They took a little while to produce fruit, but once they started they produced like crazy. They are still producing! The peppers taste great fresh and dried. You can make a great lemony hot sauce with them as they have a nice heat. Great seeds too, 100% germination.
Good heat and a subtle citric taste. Growling in my Greenhouse still in November and still enjoying them. We live on Vancouver island Canada. This is my go to pepper, my favorite. Give it a try.
These pepper plants are prolific and if you can wait until the peppers turn a bright yellow, yum!
They are hot and have a little sweet, lemon after the burn. Delicious roasted with other vegetables, in soups and sliced on salads.
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