Aji Charapita Pepper
Tiny. Yellow. Rare. Spicy. Looks like a wild berry and has fetched up to $25,000 for a dehydrated kilogram. This “Mother of All Chilies” has a reputation for being the most expensive pepper in the world.
Born in the northern Peruvian jungles, the Aji Charapita’s sweet and citrusy spice is sought by chefs across the globe. The heat is comparable to a cayenne, but the flavor is absolutely unmatched. This Aji cultivar is often grown as a houseplant in Peru, where its 1cm fruit is harvested fresh to add a fruity kick to home-cooked meals.
Tiny. Yellow. Rare. Spicy. Looks like a wild berry and has fetched up to $25,000 for a dehydrated kilogram. This “Mother of All Chilies” has a reputation for being the most expensive pepper in the world.
Born in the northern Peruvian jungles, the Aji Charapita’s sweet and citrusy spice is sought by chefs across the globe. The heat is comparable to a cayenne, but the flavor is absolutely unmatched. This Aji cultivar is often grown as a houseplant in Peru, where its 1cm fruit is harvested fresh to add a fruity kick to home-cooked meals.
Tiny. Yellow. Rare. Spicy. Looks like a wild berry and has fetched up to $25,000 for a dehydrated kilogram. This “Mother of All Chilies” has a reputation for being the most expensive pepper in the world.
Born in the northern Peruvian jungles, the Aji Charapita’s sweet and citrusy spice is sought by chefs across the globe. The heat is comparable to a cayenne, but the flavor is absolutely unmatched. This Aji cultivar is often grown as a houseplant in Peru, where its 1cm fruit is harvested fresh to add a fruity kick to home-cooked meals.
