Aji Amarillo Seeds - Essential Peruvian Chile - Fruity Flavor

Purchased, planted, cared for daily, but never got one pepper on huge 5foot plant?????

The pepper seeds germinated 9/10 and took a while to grow but once they were planted outside the plants grew well and over the summer produced a lot of peppers. I made sauce with the peppers.

Really enjoyed this guy pickled, too. Very fruity undertones and hot!

Can't handle the Arkansas heat. The seeds germinated well. The bush grew big and was loaded with peppers but they would fall off anytime we got a couple of hot days. Once the weather cooled off there wasn't enough time to ripen before the frost came. Maybe with some shade or a milder climate it could work?
The ONE pepper that ripened and didn't fall off for some reason had an interesting flavor. It kind of tasted and smelled like a pepper with tropical fruit, like a papaya or mango or something, crisp, fruity, refreshing, picante.

Good germination (about 95%) and they seem to be doing well. They're starting to get their true leaves and growing on despite temperature swings. They've also been pretty hardy with being on a heat mat, cycling through dry to moist soil conditions. Thanks Sandia Seed Co

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See my original review on July 22. I am revising and increasing my rating. After my post, in early August here in the northeast, my Aji Amarillo plants exploded with fruit. Literally hundreds of peppers on 8 plants (fyi, plants grew to 7+ feet tall). It was indicated that this pepper plant takes a long time to mature and produce peppers, so I guess I wasn't patient enough. I'll start them a month earlier, cut back on nitrogen early, so that I might get some to actually ripen on the vine (almost all of them I harvested still green before frost). Delicious pepper and the perfect amount of heat.

Ordered these two seeds based on information I read. Aji Amarillo used in Peruvian cooking. Spicy hot but not killer hot with a hint of fruity flavour.
Found Tepin interesting and a challenge. Small almost peppercorn size with a punch eaten raw. Supposed to be hard to be grow.
Planted both seeds and both grew well. Took the Aji Amarillo indoors on a sunny window and left the Tepin in a green house 0C temperature zone 5.
Still have both plants growing on its second year.

Had high hopes - started indoors in Feb, only had one seed from the packet germinate. Put into raised bed, plant grew exceptionally well but took forever to produce a pepper. Eventually the plant was full of peppers, but not a single one reached maturity (and we had a really warm fall). Very disappointing. Green peppers taste ok, but absolutely no heat.

Peppers have a lovely flavor and a great following at our garden center. Quite similar to lemon drop, but different enough that we grow and sell both. Both great peppers! Many of the employees grow both and love them including myself .In the northeast they produce late but you still get a decent amount. Plants get quite big and beautiful.Definitely a winner!

Got a three-year-old bush of these that I overwintered in a greenhouse, started from Sandia seed ordered January 2020. They make the best nachos I've ever had: slice a couple chilis into coins, fry with finely-chopped carne asada, and they're perfect. My only warning is that mine aren't spicy: presumably due to PNW gloom, mine always come out Jalapeno-adjacent, not even close to 30k Scoville.

I have 9 Aji Amarillo plants from seeds bought from Sandia, and as of July 22 in CT, not a single pepper. Started seeds in basement in February, with warming mat and grow lights. Excellent germination, great early grower, planted in outdoor raised planters and individual 5 gal pots in early May, after conditioning. They are now 5 to 6 feet tall, looking healthy, with large leaves! But why, oh why, do I not see a single pepper? I also see no buds. Would appreciate any feedback on what to do. V.
P.S. will happily increase my rating if outcome changes.

These were delicious and very productive. Great for making pico-de-gallo!

These AJI AMARILLO seeds where one of 6 different varieties I grew this year. I was really impressed how quickly they germinated and how vigorous the seedlings were (they were the first that I was able to transplant). In Northern California we had a horrible summer with long periods of extreme heat which impacted the fruit production of 4 of the other varieties I was growing, but not the AJI AMARILLO. The plants ended up over 6 feet tall with a lot of fruit production. The peppers are beautiful and are currently turning a brilliant yellow. I love the unique flavor and the heat level. Will be growing next year again.

I missed the foods from my time in Peru so I planted some of these peppers. These plants have been prolific and I was even able to overwinter some for another year of peppers (in 5-gallon containers nonetheless)!
Great Flavor and beautiful too.

I tried to grow these in Northern New Hampshire. Stared them indoors on March 15th, transplanted outside on May 15th, and on October 1st, long after every other pepper (40 varieties) had produced I was still waiting for these to turn from green to orange. These plants got absolutely huge - the biggest of any pepper I've ever grown. I harvested a modest amount of green ones, but am disappointed I couldn't get them to ripen, I was really looking forward to trying these fabled peppers when ripe and making that Peruvian Aji sauce. Wasn't sure how to rate these, since I didn't get a finished crop, but I don't think it's the plants fault, I'm just trying to grow them in a place that won't let them express themselves.

These are wonderful. This year is our first time growing on the suggestion of a daughter's boyfriend born in Peru (w/his promise of a special meal or 2. Yippee.) I freeze as they ripen one or a few in succession & made a delicious fruity sauce & a paste. (Froze those too.) Delicious raw. I started seeds January 24 here in Va. under gro-lights & near our wood stove. No heat mat. Sprouted in less than a week. Watered w/ a capful of fish emulsion to a gal of water most waterings. Into ground well into May. So the plants have been growing almost 10 mo. & really only now ripening in numbers. Daughter's in pots in D.C. started ripening sooner. Plants are laden with fruits! Laden! Will start earlier this coming growing season. Luckily no freeze yet on this, Nov.6. Plants are over 9 feet tall! Need strong support! Peppers huge. Correction to your description- the leaves are NOT fuzzy. Leaves are as big as my hand. Love these flavorful peppers!!! (And I am not a big fan of hot chilies.) To add- some earlier fruits turned brown w/o ripening. Possibly caused by the bites of stink bugs. Thanks, Cynthia

These seeds germinated really well for me. However, once they reached maturity, they stayed green and never even started to turn yellow even after the 85 days. I waited until our first frost (which was significantly past the 85 days) and they were still green so unfortunately I didn't get to use any. They were also all curled at the ends or curled in half when Aji's are supposed to be straight. The leaves were also not fuzzy at all. Anyways, I am assuming the wrong seeds were in my pack which I understand can happen. Ill try again next year!

I like to grow aji amarillos in Colorado! Aji Amarillo is a nice plant, the peppers themselves grow really well and the flavor of these ajis is second to none (but you know what opinions are like! :) ). The peppers germinates really easily, the pepper go from a pale yellow to bright orange/yellow and then they are ready to pluck. As the description says, you can make a spicy cheese sauce that is delicious!

Productive, sweet, bright; easy and quick to start, with a very high germination rate. Makes an amazing pico de gallo with a little diced mango. I overwintered one in a greenhouse last year; it's now 6' tall, in a large clay pot, and still producing 6" fruits.

Prolific plant that allowed me to make some of my favorite Peruvian dishes. Aji de Gallina is a simple and fantastic dish to make with these peppers.
Goes great in Pico de Gallo too. Sweet heat, classic Flavirs.

Grew two to full adult plants in Northern California and had a full harvest but ripened well into December. Large and beautiful fruit. Tasty and have made pepper jam and fermented sauces. Yum!

These seeds germinate well and the plants seems to be very stable and not crossed with anything. In terms of the peppers themselves, I thought the flavor was just sort of so-so. All of mine came off very thin walled and I just found them somewhat unexciting.

Grew into giant Aji plants with tons of peppers on them, and they are delicious in salsa and pico-de-gallo.

I love growing these Ajis, they are faster growing than a lot of the other hotter peppers, and they have a delicious flavor. Great in salsa and pico de gallo.

These are delicious and very prolific!

These seeds had100% germination, and flavorful peppers! They did take longer to germinate so be patient. Excellent yield, I am very happy with these seeds and will grow again!

Great flavor, great color, and the seeds nearly all germinated. I will definitely be growing these Aji Amarillo seeds again.