The Aji Charapita red is believed to have emerged from a cross with the Aji Charapita yellow, and comes as a semi-wild variety from northern Peru. Climatically, the temperatures there are similar to those on Mallorca, which is why it also thrives on the sunny Mediterranean island.
The Aji Charapita red has roughly the size and shape of a pea.
The severity level on the 10-point scale is 7. The Aji Charapita red has between 30,000 and 50,000 Scoville, depending on the degree of ripeness and irrigation. Because of their somewhat milder aroma, the flavour of the spiced dishes is preserved particularly well.
The Aji Charapita red has a particularly delicate flavour. Both when using the fresh chilli, as well as dried (powder or grist), it can be described as fruity. When it comes to dosing, it is important to start with small amounts, you can always add seasoning.
The Aji Charapita red is traditionally used to flavour salsas (typical Spanish or South American sauces). Its red colour gives light salsas a fiery touch.