Aji Amarillo Seeds - Essential Peruvian Chile - Fruity Flavor

The pepper seeds germinated 9/10 and took a while to grow but once they were planted outside the plants grew well and over the summer produced a lot of peppers. I made sauce with the peppers.

Ordered two sets of aji amarillo from 2024 season, but ended up with a mild variety, possibly mad hatter in both bags growing in 2025.

Purchased, planted, cared for daily, but never got one pepper on huge 5foot plant?????

Really enjoyed this guy pickled, too. Very fruity undertones and hot!

Can't handle the Arkansas heat. The seeds germinated well. The bush grew big and was loaded with peppers but they would fall off anytime we got a couple of hot days. Once the weather cooled off there wasn't enough time to ripen before the frost came. Maybe with some shade or a milder climate it could work?
The ONE pepper that ripened and didn't fall off for some reason had an interesting flavor. It kind of tasted and smelled like a pepper with tropical fruit, like a papaya or mango or something, crisp, fruity, refreshing, picante.

Good germination (about 95%) and they seem to be doing well. They're starting to get their true leaves and growing on despite temperature swings. They've also been pretty hardy with being on a heat mat, cycling through dry to moist soil conditions. Thanks Sandia Seed Co

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Thank you

See my original review on July 22. I am revising and increasing my rating. After my post, in early August here in the northeast, my Aji Amarillo plants exploded with fruit. Literally hundreds of peppers on 8 plants (fyi, plants grew to 7+ feet tall). It was indicated that this pepper plant takes a long time to mature and produce peppers, so I guess I wasn't patient enough. I'll start them a month earlier, cut back on nitrogen early, so that I might get some to actually ripen on the vine (almost all of them I harvested still green before frost). Delicious pepper and the perfect amount of heat.

Ordered these two seeds based on information I read. Aji Amarillo used in Peruvian cooking. Spicy hot but not killer hot with a hint of fruity flavour.
Found Tepin interesting and a challenge. Small almost peppercorn size with a punch eaten raw. Supposed to be hard to be grow.
Planted both seeds and both grew well. Took the Aji Amarillo indoors on a sunny window and left the Tepin in a green house 0C temperature zone 5.
Still have both plants growing on its second year.

Had high hopes - started indoors in Feb, only had one seed from the packet germinate. Put into raised bed, plant grew exceptionally well but took forever to produce a pepper. Eventually the plant was full of peppers, but not a single one reached maturity (and we had a really warm fall). Very disappointing. Green peppers taste ok, but absolutely no heat.