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Capsicum baccatum
Pimiento campanilla.jpg
Bishop's crown fruits
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Solanales
Family: Solanaceae
Genus: Capsicum
Species: C. baccatum
Binomial name
Capsicum baccatum
  • Capsicum cerasiflorum Link
  • Capsicum chamaecerasus Nees
  • Capsicum ciliare Willd.
  • Capsicum conicum Vell.
  • Capsicum microcarpum Cav.
  • Capsicum pendulum Willd.
  • Capsicum praetermissum Heiser & P.G.Sm.
  • Capsicum pulchellum Salisb.
  • Capsicum umbilicatum Vell.

Capsicum baccatum is a species of chili pepper that includes the following cultivars:


Ají is the Caribbean word for chili or peppers. The Spanish colonizers spread the term to much of South America.

Origins and distribution[edit]

The C. baccatum species, particularly the Ají amarillo chili, has its origins in ancient Peru. It is typically associated with Peruvian cuisine, and is considered part of its condiment trinity together with red onion and cilantro. Ají amarillo literally means yellow chili; however, the yellow color appears when cooked, as the mature pods are bright orange.

Cultivated baccatum (C. baccatum var. pendulum) is the domesticated pepper of choice of Bolivia, Ecuador, Peru and Chile.[4]


Pepper varieties in the C. baccatum species have white or cream colored flowers, and typically have a green or gold corolla. The flowers are either insect or self-pollinated. The fruit pods of the baccatum species have been cultivated into a wide variety of shapes and sizes, unlike other capsicum species, which tend to have a characteristic shape. The pods typically hang down, unlike a Capsicum frutescens plant, and can have a citrus or fruity flavor.

Culinary usage[edit]

Ají amarillo

Yellow ají is one of the ingredients of Peruvian cuisine and Bolivian cuisine. It is used as a condiment, especially in many dishes and sauces. In Peru the chilis are mostly used fresh, and in Bolivia dried and ground. Common dishes with ají "amarillo" are the Peruvian stew Ají de Gallina ("Hen Chili"), Huancaina sauce and the Bolivian Fricase Paceno, among others. In Ecuadorian cuisine, Ají amarillo, onion, and lemon juice (amongst others) are served in a separate bowl with many meals as an optional additive.

In Colombian cuisine and Ecuadorian cuisine, ají (sauce) is also a common condiment.

Use by Moche[edit]

Ají Amarillo Pepper. Moche Culture. Larco Museum Collection.

The Moche culture often represented fruits and vegetables in their art, including Ají amarillo peppers.[5]

See also[edit]


  1. ^ "The Plant List". 
  2. ^ "USDA GRIN Taxonomy". 
  3. ^ a b Dave DeWitt and Paul W. Bosland (2009). The Complete Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking. Timber Press. ISBN 978-0881929201. 
  4. ^ "Genetic diversity in Capsicum baccatum is significantly influenced by its ecogeographical distribution". BMC Genetics 13 (68). 2012. doi:10.1186/1471-2156-13-68. 
  5. ^ Berrin, Katherine & Larco Museum. The Spirit of Ancient Peru:Treasures from the Museo Arqueológico Rafael Larco Herrera. New York: Thames and Hudson, 1997.

External links[edit]

Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Capsicum_baccatum — Please support Wikipedia.
This page uses Creative Commons Licensed content from Wikipedia. A portion of the proceeds from advertising on Digplanet goes to supporting Wikipedia.

33 news items


Mon, 02 Nov 2015 12:48:45 -0800

Capsicum annuum, que incluye al jalapeño y el morrón, entre otros; Capsicum baccatum que incluye al ají que vemos en la verdulería para hacer en vinagre; Capsicum chinense, que describe los chiles más picantes, como el bonete escocés, el dátil, ...

FOCUS Online

FOCUS Online
Mon, 20 Jul 2015 09:55:28 -0700

So kommt Capsicum chinense nicht aus China, Capsicum annuum ist keine einjährige Pflanze und die Vertreter der Capsicum baccatum sind nicht zwingend beerenförmig. Vielleicht hat auch der Großvater den Jungen zumindest diese kleine Einführung ...

Primorske Novice

Primorske Novice
Sat, 26 Sep 2015 01:37:30 -0700

Še najbolj “blaga” vrsta pekoče paprike je Capsicum annuum, sledijo čiliji iz skupine Capsicum frutescens, iz katerih delajo tabasco; še hujši so čiliji Capsicum baccatum, nato Capsicum pubescens in Capsicum chinense. Med zadnjo skupino sodijo čiliji ...


Wed, 27 May 2009 07:37:15 -0700

El ají chirel, ají escabeche, ají amarillo, ají cristal…, en términos generales se les denomina ajíes o chiles, es una especie de las Solanáceas, endémica del Perú. Es una hierba silvestre, anual, de hasta 1,5 metros de altura. Presenta hojas ...

Press-Register - al.com (blog)

Press-Register - al.com (blog)
Fri, 01 Jul 2011 02:29:50 -0700

We're just beginning to discover South American and Caribbean peppers — not the Mexican annuum peppers that most folks grow, but the peppers that have Capsicum baccatum or Capsicum chinense in their background. These peppers from WAY south of ...

Daily Green - La notizia cambia, si fa verde

Daily Green - La notizia cambia, si fa verde
Wed, 30 Sep 2015 06:52:30 -0700

Il suo nome scientifico è Capsicum, appartiene alla famiglia delle Solanaceae ed è originario delle Americhe, ma attualmente la sua coltivazione è diffusa in ogni parte del mondo; come molti altri alimenti salutari, il peperoncino era conosciuto fin ...


Thu, 14 May 2015 23:00:00 -0700

... eine enorme Schärfe, während ihre hellgrünen Blätter auch für empfindlichere Zungen geeignet sind. Für den regelmäßigen Einsatz eignen sich beispielsweise Pfefferbasilikum [Ocimum tenuiflorum] und Zitronenchili [Capsicum baccatum Lemon Drop].

Gärtner + Florist Online

Gärtner + Florist Online
Fri, 18 Sep 2015 14:27:46 -0700

Paprika und Chili sind im Trend. Einen Einblick in die Vielfalt bei Paprika & Chili konnte man sich beim Herbstgemüsetag in der Gemüseversuchsanlage Zinsenhof in Ruprechtshofen/NÖ holen. Begleitend zum Vortragsprogramm gab es im Hof eine ...

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