16/09/2026
Exclusively available weekly
Aji Charapita / Caviar Chili
Best Culinary Uses
Finishing Spice: Squeeze or crush the tiny yellow pods with a fork directly over warm rice, chicken, or grilled fish just before serving.
Fresh Salsas and Ceviche: Chop or mix them into pico de gallo, chimichurri, or ceviche, where their 30,000 to 50,000 Scoville heat pairs well with citrus and tropical fruits.
Hot Sauces: Blend into light-colored, gentle-cook hot sauces featuring carrots and mild vinegars to preserve their unique tropical aroma.
Amazonian Specialties: Incorporate them into traditional regional dishes like aji de cocona (with cocona fruit), patarascha (herbed fish in leaves), or juane.
Preservation Methods
Pickling: Preserve whole pods in a light water-and-vinegar brine with salt to use as a sharp condiment for white meats and vegetables.
Drying: Dehydrate the small pods quickly to grind into flakes or a vibrant spicy powder.
Fermenting: Ferment into unique hot sauces or infuse raw honey with the whole peppers.
