I grow them every year. Think the taste is so different from all the peppers I have tasted. The plants grow well and healthy here in The Netherlands. I love them dishes alongside courgette, especially courgettecake.
Hi Shaun, I have completed your work many times over the years. One thing that struck me in your most recent video was the pin sharp video quality. You must be using some great quality cameras & it makes for fabulous viewing. Well done for investing wisely in tech - it has definitely paid off.
Hi Kevin, thank you. I am fortunate to have some fantastic supporters on Patreon and YT Memberships, and that added to the small amount that UA-cam revenue provides, is re-invested into my channel -- video/audio equipment, software licenses, editing hardware etc.
I grew these two years ago and pretty much came to the same conclusion. One thing to consider is they can be nice pickled and are a good way to add a bit of spice to other pickled vegetables without taking up a bunch of space with a big pepper. Toss a couple into your next pickling recipe and see if the flavor grows on you.
I also had three plants of Aji Charapita. They grew well and gave lots of chilies. I live in northern Finland so they got lots of light and seem to like it. Also had them in greenhouse. One plant seems to be red variant. I really liked the their smell, Chinense fruity but not that extra hot punch. Taste was great, spicy but not too much. Great chili. Not hard to germinate if you can protect it from insects at start. Being tiny they are vulnerable.
Been picking my Cumari and Tepins this afternoon.. They're about the same size and it takes a lot of time! It's amazing how these tiny varieties pack such an intense punch!
@@BlackJesus8463 The Cumari a bit fruity and tangy but not lemony as such. They have a sharp aroma. The Tepins have a typical annuum taste; both are really quick to give you the heat and it seems to happen before you can really taste them.
Keep one in a small pot on the windowsill, like a windowsill basil plant you can take 2-3 peppers off and throw them in your cooking as you go, looks good too.
Great video. I grew two charapita plants this year, but because of my short growing time (Maine, USA), I only got a handful of fruits this first year, and will be over-wintering both plants in the hopes of better season 2.
Grew well in central Florida for me this year. Delicious, hotter than you might expect. Definitely labor intensive to harvest, not sure I'll grow them again... but this is supposedly the Great Godfather of all capsicums, so it was worth experiencing!
I grew one of these successfully in USDA zone 7a(Northern Delaware, heavy clay soil) but sadly I haven't found it available in subsequent years. Had I known it would be scarce at the time I would have tried to cultivate seeds. Anyway, they pack a punch for such a small pepper. I had a lot of fun sharing them with unsuspecting friends and coworkers. Fond memories!
Hello, my name is Peter and I am Peruvian and I live in Lima and for 1 sol (0.27 dollars) I get 100g of charapita chili. I would say that it is the chili of the people who live in the jungle but they also sell it here in the city of Lima, really It is very cheap to get it here in Peru, especially on the coast, at the moment I am eating this chili charapita to accompany it with lomo saltado and ceviche, blessings.
I grew Aji Charapita for the first time this year and I'm amazed with the flavor profile. Definitely my cup of tea. Super floral/chinense flavor and packs a punch, even if like you said, they are not the hottest. I usually carry a bunch in my pocket just to snack on. That's how much I love the flavor.
Those are an enjoyable plant to grow Shaun, and a flavorful reward! I would also add that the seeds I have purchased from you have produced several very prolific plants, whether that be you varieties of Piri Piri, Dorset Naga, etc. Am looking forward to another order in the not too distant future. Stay Spicy! -Bob...
Good morning Mr ChilliChump; ají Chaparita is delicious grown in Selva peruvian climate hot it eats with cocona flavour excelent; when grown cost its flavour is different
One of my faves! Everytime I walk by the plant during the day I grab 1 or 3 and pop em while I'm doing my thing. They get sweeter if you let them age on the plant a bit. When they first change color they are still a little sour and a bit bitter with a normal habanero flavor.
I grew some of these a few years ago! They were pretty neat. One of my favorite applications for this was in mixed drinks. I added it to a Christmas punch, actually.
First year growing - Piri-Piri and Cayenne peppers. Lots of peppers but the dilemma is that not a single one och these 'fruits' have gone from green to red (some of the Piri-Piri have gone black, but then status quo) should I just wait? Water more/ water less/ more nutritions? Or wont some (all) fruits flip colour (supposed to stay green)? The plants are in big mason buckets so I'm able to bring these inside during cold nights... Southern Sweden guess about same climate as UK.
From what I’ve read and seen they #1 exporter of them is a farm in Hungary and they dehydrate them with the stems still on them and once ground down there have a much better flavour profile. So it’s 1kg of dried peppers so you need a whole lot more peppers for that price tag.
what would be the most citrusy capsicum you ever tasted? my Aji charapita has unique flavor profile almost tropical. Im curious what chili you find the most outside the regular palette.
Hmm, high end scoville range of these is at the low end of the scoville range of my habaneros. I just received a free pack of these from Baker Creek. I'll try them in the spring. Never heard of them before my gift packet lol
Many people don't know how to properly enjoy aji peppers. They often make the mistake of taking half a teaspoon of hot pepper sauce, only to be overwhelmed by the intense heat. In a panic, they reach for water or bread to cool the burning sensation in their mouth, vowing never to try spicy food again. The right approach is to start with a tiny amount, as small as a grain of rice, and gradually increase the quantity until you find the perfect balance between the delicious flavor and the heat.
Hi, shaun. Great video! I've just ordered some Aji Charapita seeds from your store. I am looking forward to sowing and growing these indoors soon. I will be ordering some hot sauce in the future.
Looks similar to the chili pequin that you can find here in West Texas sometimes but I believe they turn red, I’m in the right zone that if you leave a few peppers on the plant it will come back the next year and they are perfect for eating raw because you can put one in your mouth and take a bite of food but the capsaicin doesn’t get all over your lips, but like other peppers I can’t grow them because of the plague of grasshoppers that we have every year, even with insect netting they find a way in to destroy the plants
When you get some more Dorset Naga seeds in stock I'll order some Aji Charapita seeds as well and see if they will grow in a 4A zone in Montana USA. Stay Spicy!
I’ve never tried Aji Charapito, but you mentioned you expected it to be sweeter and more citrus-y. Could you suggest a cultivar that has that heat level AND the sweet citrus-y flavor? Please?
Quintisho, tastes almost exactly like the Aji Charapita, with perfectly round yellow pods, but much larger, easier to deseed, and a lot less labor intensive! 😉
😁 Harvesting is a pain in the a.. i do crossbreeding with Piri Piri here in Portugal last year and i get Reds Yellows and Orange a little more hot but not a special taste..(the original wasnt tasty at all so no wonder) at least its a funny and nice looking plant and i will do them for the garden in the future but not for harvesting and use..
I don't really like them fresh - but as a powder they are actually very tasty. They weight nothing when dried so I am able to only produce a few grams each year - I assume that's why they are so expensive :)
I'll take the price of that pepper variety with a whole bowl of salt! But seriously, I think the myth of the "most pricy chili" has been busted. But I love this variety regardless and crossed it with a Carolina Reaper Chocolate in hopes of breeding a small fruited super hot...
Interesting. I didn't know they were considered that expensive. They grow just fine in my garden. And a chore to pick. I pick a hand full then prune a few branches loaded with peppers and give it to the chickens. Lol.
@@electricboogeyman5855 In late winter I will try to get Aji going again and hopefully I will get trinidat scorpion carolina ripper. At this moment I have only yellow and orange habanero. Dry them up and I mad some hot sauce . habanero onion red bellpepper I grill them on the grill and put them all in blender and boil ,it can not to bad .
@@Big_Dot_Inc I had a 3 year old Apocalypse Scorpion pepper plant. Was way to hot for me. It was a great novelty though. My favorite is the sugar rush because its so sweet and tastes so good I don't mind the heat. Lol
That alleged price tag is indeed a fairy tale. Even saffron is not that expensive, and these plants provide greater harvests while requiring way less labor.
The flavor profile may not be on point due to where ever you are at. As opposed to where they grow wild. Climate, soil, rainfall ect... Just like the Hatch and Anaheim chile. Same chili, different regions where they are grown. Hatch in New Mexico, Anaheim in California. (Different flavor profiles) However, I think it is still fun and cool to be able to grow those chili's and make something out of them. And turn them on to friends at a BBQ incorporating them into a salsa or pico de gallo. Or, dehydrating them grinding them and flavoring your guacamole with them. I use wild chili piquin flakes that way. Dry them in the sun, grind them in my mocajete and sprinkle in my guacamole. People be asking??? What's in your Guacamole!!??
I grow them every year. Think the taste is so different from all the peppers I have tasted. The plants grow well and healthy here in The Netherlands. I love them dishes alongside courgette, especially courgettecake.
I just grew these and have been telling everyone it’s my new favorite chili. Awesome flavor. Nice heat. And it’s cute plant
It's certainly a cool looking plant, and fairly unique! You enjoy the flavour?
@@ChilliChump yup. Mine was very citrusy
Hi Shaun, I have completed your work many times over the years.
One thing that struck me in your most recent video was the pin sharp video quality. You must be using some great quality cameras & it makes for fabulous viewing. Well done for investing wisely in tech - it has definitely paid off.
Hi Kevin, thank you. I am fortunate to have some fantastic supporters on Patreon and YT Memberships, and that added to the small amount that UA-cam revenue provides, is re-invested into my channel -- video/audio equipment, software licenses, editing hardware etc.
I grew these two years ago and pretty much came to the same conclusion. One thing to consider is they can be nice pickled and are a good way to add a bit of spice to other pickled vegetables without taking up a bunch of space with a big pepper. Toss a couple into your next pickling recipe and see if the flavor grows on you.
Not a bad idea!
@@ChilliChump Where are you growing your charapita? what part of the world I mean.
I also had three plants of Aji Charapita. They grew well and gave lots of chilies. I live in northern Finland so they got lots of light and seem to like it. Also had them in greenhouse. One plant seems to be red variant. I really liked the their smell, Chinense fruity but not that extra hot punch. Taste was great, spicy but not too much. Great chili. Not hard to germinate if you can protect it from insects at start. Being tiny they are vulnerable.
Been picking my Cumari and Tepins this afternoon.. They're about the same size and it takes a lot of time! It's amazing how these tiny varieties pack such an intense punch!
What do they taste like?
@@BlackJesus8463 The Cumari a bit fruity and tangy but not lemony as such. They have a sharp aroma. The Tepins have a typical annuum taste; both are really quick to give you the heat and it seems to happen before you can really taste them.
i grew rocotillo peppers this year, theyre SUPER tasty, like little bell peppers with the SHU of jalepenos. tasty addition for my fermentations
Keep one in a small pot on the windowsill, like a windowsill basil plant you can take 2-3 peppers off and throw them in your cooking as you go, looks good too.
Great video. I grew two charapita plants this year, but because of my short growing time (Maine, USA), I only got a handful of fruits this first year, and will be over-wintering both plants in the hopes of better season 2.
I'm sure you will get plenty in the second season!
Dankie for the inspirations in fermentation, hotsauce making and growing. How are the van der Merwe plants doing?
Grew well in central Florida for me this year. Delicious, hotter than you might expect. Definitely labor intensive to harvest, not sure I'll grow them again... but this is supposedly the Great Godfather of all capsicums, so it was worth experiencing!
I grew one of these successfully in USDA zone 7a(Northern Delaware, heavy clay soil) but sadly I haven't found it available in subsequent years. Had I known it would be scarce at the time I would have tried to cultivate seeds. Anyway, they pack a punch for such a small pepper. I had a lot of fun sharing them with unsuspecting friends and coworkers. Fond memories!
They are really good for Ceviche. 😊😊😊
I love this pepper and I make sauce with it for personal use only way too much work but it is amazing
Hello, my name is Peter and I am Peruvian and I live in Lima and for 1 sol (0.27 dollars) I get 100g of charapita chili. I would say that it is the chili of the people who live in the jungle but they also sell it here in the city of Lima, really It is very cheap to get it here in Peru, especially on the coast, at the moment I am eating this chili charapita to accompany it with lomo saltado and ceviche, blessings.
That's a good price! Thanks for sharing Peter.
I grew Aji Charapita for the first time this year and I'm amazed with the flavor profile. Definitely my cup of tea. Super floral/chinense flavor and packs a punch, even if like you said, they are not the hottest. I usually carry a bunch in my pocket just to snack on. That's how much I love the flavor.
Those are an enjoyable plant to grow Shaun, and a flavorful reward! I would also add that the seeds I have purchased from you have produced several very prolific plants, whether that be you varieties of Piri Piri, Dorset Naga, etc. Am looking forward to another order in the not too distant future. Stay Spicy! -Bob...
Good morning Mr ChilliChump; ají Chaparita is delicious grown in Selva peruvian climate hot it eats with cocona flavour excelent; when grown cost its flavour is different
One of my faves! Everytime I walk by the plant during the day I grab 1 or 3 and pop em while I'm doing my thing. They get sweeter if you let them age on the plant a bit. When they first change color they are still a little sour and a bit bitter with a normal habanero flavor.
Yes, let them age, don't pick them as soon as they turn orange. The taste will change quite a lot.
I grew some of these a few years ago! They were pretty neat. One of my favorite applications for this was in mixed drinks. I added it to a Christmas punch, actually.
That's very brave doing a taste test!
First year growing - Piri-Piri and Cayenne peppers. Lots of peppers but the dilemma is that not a single one och these 'fruits' have gone from green to red (some of the Piri-Piri have gone black, but then status quo) should I just wait? Water more/ water less/ more nutritions? Or wont some (all) fruits flip colour (supposed to stay green)? The plants are in big mason buckets so I'm able to bring these inside during cold nights... Southern Sweden guess about same climate as UK.
From what I’ve read and seen they #1 exporter of them is a farm in Hungary and they dehydrate them with the stems still on them and once ground down there have a much better flavour profile. So it’s 1kg of dried peppers so you need a whole lot more peppers for that price tag.
what would be the most citrusy capsicum you ever tasted? my Aji charapita has unique flavor profile almost tropical. Im curious what chili you find the most outside the regular palette.
Hmm, high end scoville range of these is at the low end of the scoville range of my habaneros. I just received a free pack of these from Baker Creek. I'll try them in the spring. Never heard of them before my gift packet lol
reminds me of xmas lights lol ud need a few of those for anything major though lol Great video matey
FYI, third result on google has 40g for £7.30 - that's just £180/kg
The price of 25k was for dried spice form, where they lose 95%+ of their weight so more like 25kilos of raw + processing
@@sourdough7818 the listing i found was for dried powder, not fresh
Grew them a couple of years ago, they nip when you eat them raw 😂 Only problem i found was horrendous flower drop. My plants were great producers
lucky you got fruits! I planted the seedling in march and I still haven't gotten fruits.
Many people don't know how to properly enjoy aji peppers. They often make the mistake of taking half a teaspoon of hot pepper sauce, only to be overwhelmed by the intense heat. In a panic, they reach for water or bread to cool the burning sensation in their mouth, vowing never to try spicy food again. The right approach is to start with a tiny amount, as small as a grain of rice, and gradually increase the quantity until you find the perfect balance between the delicious flavor and the heat.
Hi, shaun. Great video! I've just ordered some Aji Charapita seeds from your store. I am looking forward to sowing and growing these indoors soon. I will be ordering some hot sauce in the future.
Thank you Allister!
Interesting video, thank you sir.
you can try aji chiltepin. same shape more heat.
The ridiculous price came in 2016 through a television report by the Hungarian / Austrian chili farmer Erich Stekovics.
They grow like crazy here in north Georgia USA.
Looks similar to the chili pequin that you can find here in West Texas sometimes but I believe they turn red, I’m in the right zone that if you leave a few peppers on the plant it will come back the next year and they are perfect for eating raw because you can put one in your mouth and take a bite of food but the capsaicin doesn’t get all over your lips, but like other peppers I can’t grow them because of the plague of grasshoppers that we have every year, even with insect netting they find a way in to destroy the plants
When you get some more Dorset Naga seeds in stock I'll order some Aji Charapita seeds as well and see if they will grow in a 4A zone in Montana USA. Stay Spicy!
There is a lot of restocking happening this week and next! Make sure to subscribe to the newsletter to get an alert! chillichumpseeds.com/newsletter/
I’ve never tried Aji Charapito, but you mentioned you expected it to be sweeter and more citrus-y. Could you suggest a cultivar that has that heat level AND the sweet citrus-y flavor? Please?
Biquinho
Quintisho, tastes almost exactly like the Aji Charapita, with perfectly round yellow pods, but much larger, easier to deseed, and a lot less labor intensive! 😉
Thanks for sharing
😁 Harvesting is a pain in the a.. i do crossbreeding with Piri Piri here in Portugal last year and i get Reds Yellows and Orange a little more hot but not a special taste..(the original wasnt tasty at all so no wonder) at least its a funny and nice looking plant and i will do them for the garden in the future but not for harvesting and use..
I don't really like them fresh - but as a powder they are actually very tasty. They weight nothing when dried so I am able to only produce a few grams each year - I assume that's why they are so expensive :)
I like the Paper Lantern peppers.
I don't think I will waste my time with that pepper.
The subtitles are great! 'Julie chump'!
I think they would look cool if put whole on some dishes. High-end restaurants probably love them.
Too spicy for that
Wich chili minimum hot but full of chili fregenant & flavor?
flame roasted in a bag to let the skin blister like tomatoes them make salsa?
I plant two Aji Charapita every year and somehow this year they went wild. Best year production by far. Maybe global warming fits them well.
Stupid question: do you only grow them for a year and disgard of the plant, starting from new or do you ad two plants every year?
I discard them. I do not have space to overwinter them so every year I plant new batches from seeds. @@kilianhzh
It might be expensive where you live. I bought the seeds for less that $1 and now I am growing them in Costa Rica
I'll take the price of that pepper variety with a whole bowl of salt!
But seriously, I think the myth of the "most pricy chili" has been busted.
But I love this variety regardless and crossed it with a Carolina Reaper Chocolate in hopes of breeding a small fruited super hot...
Interesting. I didn't know they were considered that expensive. They grow just fine in my garden. And a chore to pick. I pick a hand full then prune a few branches loaded with peppers and give it to the chickens. Lol.
The chickens don't feel the heat so they can eat them all day long . 😂
@@Big_Dot_Inc yes! And peppers are just so prolific it's a great way to have food for yourself and them.
@@electricboogeyman5855 In late winter I will try to get Aji going again and hopefully I will get trinidat scorpion carolina ripper. At this moment I have only yellow and orange habanero. Dry them up and I mad some hot sauce . habanero onion red bellpepper I grill them on the grill and put them all in blender and boil ,it can not to bad .
@@electricboogeyman5855 Oh I saw your channel ,I miss battlefield 1942 so bad !
@@Big_Dot_Inc I had a 3 year old Apocalypse Scorpion pepper plant. Was way to hot for me. It was a great novelty though. My favorite is the sugar rush because its so sweet and tastes so good I don't mind the heat. Lol
I had like 6 or 7 Charapita plants last year. A *huge* pain to harvest though. Couldnt be bothered and threw all but one out
As a lover of my Aji, youre breaking my heart
There are plenty Aji varieties I do like.... Have you tried the Charapita?
@@ChilliChump that's the only kind I've grown. A few years ago, my 2 year old plant produced over 1200 ripe fruit
Hi Dude, you said it wasn't your favourite flavour... what is your favourite Chinense?
Probably the Bhut Jolokia (Ghost Pepper). Great flavour, decent kick. Versatile for sauce making.
@ChilliChump awesome, cheers dude. Been trying a few chinense varieties to find a great tasting one. I haven't actually tried a bhut jolokia yet...
@@ChilliChump _decent_ kick? The ones I grew this year destroyed me every time I tried them. 😂
Don't get me wrong....they pack a punch for sure! Great balance for a superhot! 🔥
@ChilliChump my favourite so far has been the chocolate hab. I've got some seeds for the bhut, I'll report back!
I've seen that but didnt know thats the expensive chillies
Those tiny peppers would be perfect for a bonchi
I wonder what a 5oz bottle of hot sauce from those would go for??
Firstly imagine how many of the little buggers you would need to make the bottle! 😄
New cultivars/crosses of any species are always expensive.
That alleged price tag is indeed a fairy tale. Even saffron is not that expensive, and these plants provide greater harvests while requiring way less labor.
Huge plant! Pods look like my Wiri wiris, I’m losing hope for my naga, still no signs of ripening 😢
The flavor profile may not be on point due to where ever you are at. As opposed to where they grow wild. Climate, soil, rainfall ect... Just like the Hatch and Anaheim chile. Same chili, different regions where they are grown. Hatch in New Mexico, Anaheim in California. (Different flavor profiles) However, I think it is still fun and cool to be able to grow those chili's and make something out of them. And turn them on to friends at a BBQ incorporating them into a salsa or pico de gallo. Or, dehydrating them grinding them and flavoring your guacamole with them. I use wild chili piquin flakes that way. Dry them in the sun, grind them in my mocajete and sprinkle in my guacamole. People be asking??? What's in your Guacamole!!??
Do you Er Jing Tao?
"World's most Expensive Willi" - Mrs Chump
Would you be able to grow this hot pepper from 🇵🇪 Peru call Rocoto if u can I would like to buy seeds from you .
I grow and sell two Rocoto varieties already: chillichumpseeds.com/product/rocoto-manzano/ and chillichumpseeds.com/product/rocoto-marlene/
What is the sweetest pepper youve ever grown?
Probably the Ramiro, or maybe even the Leysa
I’m rich!! I’ve got like 900 of those little guys.
😂
I definitely want some of those seeds. It is a gorgeous plant. I love this series “checking out Chili’s”. Thanks so much for sharing. Stay Spicy!
$USD /kilogram. We truely live in an amazing world.
If you love the chinense flavor, this is your plant. If you don't like chinense flavor, avoid this chile for sure
cross it with a sugar rush peach !
it's so pretty though
All comments 6 months ago?
I can see a few from a month ago
mine took about 1.5 years to put out the first fruits
good to know I am not alone here. I haven't gotten fruit from mine since march when I planted the seedling
They'd have to taste good first. 🤣🤣
Teats
They look cute lol
so apparently they are more expensive than saffron, wtf
...according to some guy back in 2016 lol. Doubt it's real....interesting though.
Expensive? Where ? I threw it away because of all the hustle... small and for me not vary tasty.
Bullshit.. 24000 USD ... Never !
Tiny
And hot 😂
Fake news