Capsicum baccatum

Aji Guyana is a striking South American chilli pepper that originates from the lush tropics of Guyana. Revered among baccatum aficionados, this variety is celebrated for its extraordinary productivity and tall, graceful plants that easily reach over a metre in height. The fruit is characteristically elongated, often 14 to 20 centimetres long, and matures to a deep, golden yellow. It’s a heritage variety that’s found favour with growers for decades, admired both for its flavour and consistent yield across a long season.

In the kitchen, Aji Guyana is a favourite for its fresh, tangy flavour with a distinct citrus note. Its heat level sits comfortably in the medium range, making it versatile enough for everyday use. Whether used green or fully ripened to yellow, the fruit adds a lively touch to salsas, chutneys, pickles and hot sauces. Roasted or dried, it holds its fruity aroma exceptionally well and is particularly well suited to seasoning rice dishes or blending into Caribbean-style pepper sauces.

Seeds should be primed in a 1% hydrogen peroxide solution or the Livingseeds OsmoPrimer for 6–12 hours before sowing to encourage even germination. Plant three times as deep as the seed’s length into a quality germination mix, and provide consistent moisture without waterlogging. Bottom heat is critical, ideally keeping the temperature between 26–30°C. Under optimal conditions, germination typically occurs within 10–14 days.

Aji Guyana thrives in full sun and rich, well-drained soil. Seedlings should be started indoors in late winter and transplanted out only after the danger of frost has passed. Due to the size and weight of the fruit, staking is recommended once the first pods start to form. Plants bear prolifically throughout summer and into early autumn, with mature fruit ready approximately 90–100 days from transplant. Pods can be harvested green for a lighter tang or left to develop full colour and flavour.

Standard packet contains approx. 25 seeds

Petite packet contains approx. 10 seeds