Capsicum chinense
Aji Charapita - Scoville, Taste & Uses
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 typically measures 30,000-50,000 SHU (Hot). Shows up across Peru, Amazonian jungle in condiments, pickles, and marinades. 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. See sauces using Aji Charapita
Also known as: Amazon Pepper, Charapita Berry
Species
Capsicum chinense
Heat
Flavour
Hot, Fruity, Citrusy, Bright, thin-skinned
Origin / Regions
Peru, Amazonian jungle
Colour / Shape
Bright golden yellow when ripe
Pod size
0.5-1 cm diameter, round
Try it in the wild
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Sauces Using Aji Charapita
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Flavour & 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.
Heat Profile
Scoville range
30,000-50,000 SHU
Heat label
Hot
Harvest window
Year round in tropics, summer to autumn elsewhere
Sauce Index count
4
History & Culture
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.
Botany & Growing Notes
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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.
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Aji Charapita typically measures 30,000-50,000 SHU (Hot). Ranges shift with cultivar and growing conditions.
Hot, Fruity, Citrusy, Bright, thin-skinned
Amazon Pepper, Charapita Berry show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
Consider Cayenne, Chiltepín, Italian Calabrian, Pequin for comparable heat or recipes.
- Cayenne - Hot
- Chiltepín - Hot
- Italian Calabrian - Hot
- Pequin - Hot
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.
Use gloves, ventilation, and soap to remove capsaicin oils.
Sources
- Republic of Heat tasting lab field notes
- Producer dossiers submitted through Directus
- Open cultivar registries & academic pepper research
We cross-reference seed banks, peer-reviewed literature, and reputable producer data for SHU and origin claims.
Reviewed by Republic of Heat - last updated 2025-11-10