The large Aji Charapita is a breed of the Aji Charapita small, which originally comes 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 large Aji Charapita is yellow and about the size of a pea, round in shape.
The severity level on the 10-point scale is 7. The Aji Charapita large has between 30,000 and 50,000 Scoville, depending on the degree of ripeness and irrigation. It is a little milder than the little Aji Charapita.
It is characterized by its fine taste. Both, 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 is traditionally used to flavour salsas (typical Spanish or South American sauces). It develops a very special taste when the powder is mixed with olive oil and a little salt. This can be used to create interesting salad dressings or to season excellent pasta dishes.