The Aji Charapita originally comes from northern Peru and is grown in the border region with Brazil. Climatically, the temperatures there are similar to those on Mallorca, which is why the rare variety, which is considered difficult to cultivate, also thrives on the sunny Mediterranean island.
The small Aji Charapita is sometimes called caviar chili, is considered particularly rare, is yellow and has a small, round shape.
This rare chilli is worth the price!
The severity level on the 10-point scale is 9. The Aji Charapita has between 50,000 and 100,000 Scoville, depending on the degree of ripeness and irrigation.
The fine taste of the Aji Charapita is remarkable. 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 is traditionally used to flavor 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.