Capsicum chinense
Aji Charapita – Scoville, chuť a použití
Aji Charapita peppers look like tiny golden berries. Each one delivers tropical fruit aroma and quick heat around 30,000 to 50,000 SHU. Peruvian Amazon communities sprinkle them whole into soups, fish stews, and coconut curries. The peppers pop in the mouth, releasing citrus and mango notes. Because they are delicate, chefs often add them raw at the table. Fresh charapita once sold for high prices abroad, even labeled “world’s most expensive pepper.” Bright pearls, jungle treasure - approved by the Ministry of Rainforest Heat. Aji Charapita obvykle měří 30,000-50,000 SHU (Horký). Objevuje se v Peru, Amazonian jungle v koření, nakládané zelenině a marinádách. Float whole charapita berries in soups, stews, and ceviche for bursts of heat. Crush them with lime and salt to make table salsa. Mix into mayonnaise or aioli for seafood. Because they lose aroma when cooked long, add them at the end or serve raw. They pair with coconut milk, fish, plantains, and tropical fruit. Drying is possible but reduces the signature pop. Zobrazit omáčky s použitím Aji Charapita
Také známý jako: Amazon Pepper, Charapita Berry
Druhy
Capsicum chinense
Teplo
Chuť
Horký, Ovocný, Citrusové plody, Jasný, thin-skinned
Původ / Regiony
Peru, Amazonian jungle
Barva / Tvar
Bright golden yellow when ripe
Velikost podu
0.5-1 cm diameter, round
Vyzkoušejte to v praxi
Získejte omáčky s Aji Charapita
3 evropské omáčky z malosériové výroby – chuť, oheň a občas trochu chaosu v jedné krabici.
Omáčky s použitím Aji Charapita
Prozkoumejte, jak tvůrci používají Aji Charapita v různých stylech a regionech.
Mango Sweet Chili
by Chicos Farm
Sun-kissed mangoes in a sticky sweet hot swirl! Smoothly sweet and slightly spicy. Be aware, this sauce might cause addiction! The sweetness of ripe, Portuguese-grown mangoes takes a bold detour from the traditional sweet chili. Why? Because the mango is fermented, along with aromatics like garlic and ginger, and flamed with our own Aji Charapitas and Sugar Rush Stripey! This process creates a deeper, fruit-forward sweetness, with a light, refreshing edge and just the right amount of heat to warm you up while you slowly get addicted to this bottle of bliss. Try not to use it for everything. But when in doubt, we suggest it as a dipping sauce for gyozas, summer rolls, or drizzled over fried chicken, fried rice and stir-fried noodles.
Not Just Sweet Chili
by Chicos Farm
Not your average sweet chili, rich, savoury, and deeply caramelised. Get ready for Funkytown. This sauce is a non-stop bus of deep caramel tones, sweet fruity vibes, and bold savoury undertones. Built on a fermented base of garlic and ginger, boosted with fish sauce and hoisin, and fired up with our Aji Charapitas and Sugar Rush Stripey peppers. The result? Less candy-sweet, more flavour-packed. Think classic sweet chili sauce, but with depth, body, and soul. We love it as a dipping sauce for summer rolls, gyozas, or fried chicken. It also shines drizzled over rice bowls, noodle stir-fries, or even used as a glaze for meat or roasted vegetables.
Chuť a aroma
Aji Charapita peppers look like tiny golden berries. Each one delivers tropical fruit aroma and quick heat around 30,000 to 50,000 SHU. Peruvian Amazon communities sprinkle them whole into soups, fish stews, and coconut curries. The peppers pop in the mouth, releasing citrus and mango notes. Because they are delicate, chefs often add them raw at the table. Fresh charapita once sold for high prices abroad, even labeled “world’s most expensive pepper.” Bright pearls, jungle treasure - approved by the Ministry of Rainforest Heat.
Float whole charapita berries in soups, stews, and ceviche for bursts of heat. Crush them with lime and salt to make table salsa. Mix into mayonnaise or aioli for seafood. Because they lose aroma when cooked long, add them at the end or serve raw. They pair with coconut milk, fish, plantains, and tropical fruit. Drying is possible but reduces the signature pop.
Tepelný profil
Scovilleova stupnice
30,000-50,000 SHU
Heat label
Hot
Sklizňové okno
Year round in tropics, summer to autumn elsewhere
Počet indexů omáček
3
Historie a kultura
Charapita grows wild in the Peruvian Amazon near Tarapoto, hence the name. Indigenous peoples cultivated the tiny pepper for centuries, using it medicinally and in daily cooking. As Peruvian gastronomy gained global fame, chefs prized charapita’s unique form and aroma. Export demand led to greenhouse cultivation in Europe and North America, though the pepper remains a symbol of Amazonian biodiversity.
Botanika a poznámky k pěstování
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Start charapita seeds in warm, humid conditions about 12 weeks before transplanting. Provide bottom heat at 28°C for quicker germination. Transplant into well-drained soil and partial shade, mimicking forest understory. Plants form bushy shrubs about 60 cm tall, producing clusters of berries. Maintain consistent moisture and high humidity. Harvest gently to avoid crushing pods.
Vizuální zástupný symbol zkušební krabice
- 3 × 100 ml omáčky (různé druhy)
- Ochutnávková karta a tipy na kombinace
- Dodává se po celé EU; omezené množství
Zkušební balení
Jednorázová krabička, ve které můžete objevovat teplo a chuť různých druhů omáček. Žádné závazky, jen ochutnávka a poznámky.
Koupit zkušební baleníČasto kladené otázky
Aji Charapita obvykle měří 30,000-50,000 SHU (Horký). Rozsahy se liší v závislosti na odrůdě a podmínkách pěstování.
Horký, Ovocný, Citrusové plody, Jasný, thin-skinned
Amazon Pepper, Charapita Berry se zobrazují jako běžné aliasy v závislosti na regionu. Alternativní názvy tohoto pepře pocházejí převážně z regionálních dialektů.
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Float whole charapita berries in soups, stews, and ceviche for bursts of heat. Crush them with lime and salt to make table salsa. Mix into mayonnaise or aioli for seafood. Because they lose aroma when cooked long, add them at the end or serve raw. They pair with coconut milk, fish, plantains, and tropical fruit. Drying is possible but reduces the signature pop.
Start charapita seeds in warm, humid conditions about 12 weeks before transplanting. Provide bottom heat at 28°C for quicker germination. Transplant into well-drained soil and partial shade, mimicking forest understory. Plants form bushy shrubs about 60 cm tall, producing clusters of berries. Maintain consistent moisture and high humidity. Harvest gently to avoid crushing pods.
K odstranění kapsaicinových olejů použijte rukavice, větrání a mýdlo.
Zdroje
- Republic of Heat poznámky z degustační laboratoře
- Produkční dokumentace předložená prostřednictvím Directus
- Otevřené registry odrůd a akademický výzkum papriky
Pro ověření údajů o SHU a původu porovnáváme informace ze semenářských bank, recenzované odborné publikace a údaje od renomovaných producentů.
ChiliCodexCDP.sections.sources.reviewed