Capsicum baccatum, commonly known as ají, is a perennial herb native to South America, specifically Bolivia, Colombia, Ecuador, Peru, and Chile, where it thrives in various ecosystems, including mountainous regions, dry valleys, and coastal areas. It is a member of the Solanaceae family and is characterized by its white or cream-colored flowers with a green or gold corolla. The plant typically bears fruit pods that hang down, varying in shape and size, with a distinctive citrus or fruity flavor. Ají amarillo, a popular cultivar, is essential in Peruvian cuisine and is featured in dishes like ají de gallina and Papa a la Huancaína. The pods have a Scoville heat unit range of 30,000 to 50,000, indicating a medium to high level of spiciness.

Ají plants are valued for their culinary versatility and are often used fresh, dried, or processed into pastes and sauces. They are suitable for container gardening and require well-drained soil, regular watering, and full sun to part shade conditions. While they can be grown as annuals in temperate climates, they are perennial in their native habitat. Ají peppers are relatively easy to maintain but can be susceptible to common pepper diseases such as bacterial spot and fungal wilts. They are also attractive to pollinators and beneficial insects, making them a useful addition to a biodiversity-friendly garden.CC BY-SA 4.0