Capsicum chinense
Aji Charapita - Escoville, sabor y usos
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 suele alcanzar una temperatura de 30,000-50,000 SHU (Caliente). Se encuentra en toda Peru, Amazonian jungle en condimentos, encurtidos y adobos. 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. Ver salsas que llevan Aji Charapita
También conocido como: Amazon Pepper, Charapita Berry
Especies
Capsicum chinense
Calor
Sabor
Caliente, Afrutado, Cítricos, Brillante, thin-skinned
Origen / Regiones
Peru, Amazonian jungle
Color / Forma
Bright golden yellow when ripe
Tamaño del pod
0.5-1 cm diameter, round
Pruébalo en la vida real
Descubre las salsas con Aji Charapita
3 salsas europeas elaboradas en pequeñas cantidades: sabor, picante y, de vez en cuando, un poco de caos, todo en una caja.
Salsas con Aji Charapita
Descubre cómo los creadores utilizan Aji Charapita en diferentes estilos y regiones.
Sabor y 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.
Perfil térmico
Escala de Scoville
30,000-50,000 SHU
Heat label
Hot
Periodo de cosecha
Year round in tropics, summer to autumn elsewhere
Recuento del índice de salsas
4
Historia y cultura
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.
Notas sobre botánica y cultivo
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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.
¿No estás listo para comprometerte? Prueba con una sola vez.
Una sola caja con tres salsas independientes. Pruébalas una tras otra, puntúa cada una en tu «Salsa Vault» y decide si quieres seguir con el ritual.
Compra una caja de pruebaPreguntas frecuentes
ChiliCodexCDP.faq.answers.heatWithRange
Caliente, Afrutado, Cítricos, Brillante, thin-skinned
Los nombres Amazon Pepper, Charapita Berry aparecen como alias habituales según la región. Los nombres alternativos de este pimiento provienen, en su mayoría, de dialectos regionales.
Echa un vistazo a Cayenne, Chiltepín, Italian Calabrian, Pequin para ver recetas similares o con ingredientes parecidos.
- 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.
Utiliza guantes, ventilación y jabón para eliminar los aceites de capsaicina.
Fuentes
- Republic of Heat Notas de campo del laboratorio de cata
- Expedientes de productores presentados a través de Directus
- Registros abiertos de variedades y investigación académica sobre el pimiento
Para verificar las declaraciones relativas al índice SHU y al origen, contrastamos la información de los bancos de semillas, la bibliografía revisada por pares y los datos de productores de prestigio.
Revisado por Republic of Heat - última actualización: 2025-11-10