Capsicum baccatum 'Aji amarillo'

Many peppers are called Aji amarillo as it simply translates into 'Yellow Pepper' and hence is alternative name, Aji yellow. The fruits start off green maturing to orange, typically 120 days after transplanting. The fruits are quite pungent and are usually dried and powdered for use in many Peruvian and Bolivian dishes. 40,000-50,000 Scoville units places them at the medium/hot pungency end of the heat scale. Listed as United States Department of Agriculture (USDA) variety PI 152217.