Chili 'Aji Jobito'

Capsicum chinense*

The Aji Jobito chili is an interesting chili variety from Venezuela with hardly any heat, but the popular fruity-sweet Habanero flavour. The small, juicy pods resemble a yellow mini bell pepper and are great for snacking off the bush. They are also suitable for drying or for making mild sauces and salsas. Just the thing for those who don`t like it that hot, but still want the Habanero taste!

Thrives in a warm, sunny, sheltered location in nutrient-rich, humus-rich, porous and warm soil. The soil is kept evenly moist and it is important to constantly loosen the soil. Does not tolerate stagnant water.

Scoville scale: 10-500

Pre-cultivation: Jan - April. Pre-cultivated indoors in seed soil. Moisten the soil before sowing and only lightly press the seeds down on the surface. Cover the seed with clear plastic with air holes and place in 22-28 degrees, light and slightly cooler after germination. Use additional lighting for early sowing. When plants are large enough to handle, plant 1 plant per pot in fertilized soil. If necessary, top the plant at a height of 15 cm. Plant out after hardening when the risk of frost is over.

To keep the plant over the winter, cut it back by 20cm after harvesting and place in a light place where it is at least 15°C.

Harvest: July - Oct

Height: 60-70cm

Spacing: 50cm / 1 plant per GreenStalk pocket

Sowing depth: 0.5 cm

Germination time: 7-20 days

Maturation time: 80-90 days

Location: Sunny and sheltered. Greenhouse preferred.

Perennial (must be overwintered over 10 C)

Number of seeds: 10 pcs

*There are many different types of chili, but the most common are Capsicum annuum, Capsicum baccatum and Capsicum chinense. Of these varieties, chinense has a long development time and should therefore be grown early, preferably already in December. The baccatum variety can be sown until January-February and annuum varieties can be planted throughout the period January-April.