Chilli Aji Lemon
Chilli Aji Lemon (aka Aji Limon, Aji Lemo, Hot Lemon, Lemon Drop Chilli) is a bright yellow, conical pepper originating from Peru where today it remains a staple ingredient in much Peruvian cuisine.
The plants can grow up to around 100cm (mine grew to around 40cm tall) with a rated heat level of 15,000-30,000 Scoville Heat Units. The citrusy notes are key to their flavour. Best paired with similar bright, acidic flavours such as vinegar, coriander, garlic on white meats, fish or alternatively add that crisp finishing note to make a blinding curry sauce.
Sow – Start on a heat mat or indoors in August, plant out after risk of frost and soils warmed (early November in cool climate). Can start earlier if planting in a hot house. Lay black plastic on ground and plant into an X cut-out if planting outside. They need consistent warmth in Tasmania. Hothouses are ideal.
Spacing – 60-80cm.
Capsicum fruits have been a part of human diets since about 7,500 BC, and are one of the oldest cultivated crops in the Americas, as origins of cultivating chili peppers are traced to east-central Mexico some 6,000 years ago. They were one of the first self-pollinating crops cultivated in Mexico, Central America, and parts of South America.
Germination: Optimal Soil temperature is 24 to 30 C (around 10 to 20 days to germination, longer at lower temps)
