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Lemon drop pepper

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Lemon drop chilli, ají limón

Genus	Capsicum
Species	Capsicum baccatum
Cultivar	'Lemon Drop'

Heat	Hot
Scoville scale	30,000-50,000^[1] SHU

The Lemon Drop pepper or the Ají Limón^[2] is a hot, citrus-like, lemon-flavored pepper which is a popular seasoning pepper in Peru, where it is known as qillu uchu. A member of the C. baccatum species, the lemon drop is a cone pepper that is around 60–80 mm (2.4–3.1 in) long and 12 mm (0.47 in) wide with some crinkling.^[3] It is commonly mistaken for Ají Limo^[4]^[5] which belongs to Capsicum chinense, ripens to red, and has differently coloured flowers.

Description

[edit]

Plants of the lemon drop variety are typical representatives of the species Capsicum baccatum. In the first year they can reach a height of 1.5 to 2 m (4.9 to 6.6 ft). The plant grows upright and is highly branched. The leaves are dark green and relatively narrow, the petals are whitish - green and carry yellow - green spots on the base. Lemon drop is a high yielding chilli plant, in a year one plant can produce over 100 fruits. The time between fertilization of flowers and ripening of the fruit is about 80 days.^[6]

Varieties

[edit]

The lemon drop has been confused with ají limo, a different species (C. chinense)^[7] has the following variants:^[8]

Ají mochero: Characterized by its citrus scent and bright yellow color.^[9]
Ají miscucho.
Ají paringo.
Ají bola.

References

[edit]

^ "AJÍ LIMO (LEMON DROP)". Cayenne Diane.
^ Weaver, William Woys. "How to Grow Aji Limo". Mother Earth News.
^ "Aji Lemon Drop". chileman.org. Archived from the original on 2020-03-27. Retrieved 2010-06-09.
^ "Aji Limo and the imposter Lemon Drop". Hungry Onion. 2023-01-17. Retrieved 2024-09-25.
^ "Aji Limo Chile Peppers". specialtyproduce.com. Retrieved 2024-09-25.
^ 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.
^ "Introducing Peruvian Aji Chiles, Chile Pepper Institute, Volume VI, Number 3, Fall 1997". {{cite journal}}: Cite journal requires |journal= (help)
^ Investigaciones en Capsicum nativos (PDF) (in Spanish). Universidad Nacional Agraria La Molina. 2012. ISBN 978-612-4147-08-1. Retrieved 1 July 2022.
^ "Fruit and seed morphometry of "ají mochero" Capsicum chinense Jacq". AGROSAVIA. 2020. Retrieved 1 July 2022.

External links

[edit]

Wikimedia Commons has media related to Capsicum baccatum.

Ají Limo (Qillu Uchu, Lemon Drop Chili, Lemon Drop Pepper, Ají Limon). Tasteatlas WORLD FOOD ATLAS.
Acurio, Gastón (2009). Ajíes peruanos: Sazón para el mundo (PDF) (in Spanish). Lima: Ministerio de Agricultura de Perú. ISBN 9786124558306.

v t e Capsicum cultivars
C. annuum var. annuum	Almora Lakhori Mirchi Aleppo Baklouti pepper Banana pepper Banaras Lal Bharwamirch Beaver Dam pepper Bell pepper Bhiwapur Bird's eye Byadagi Cascabel Cayenne Cheongyang Chilaca Cubanelle De árbol Diavoletto d'Abruzzo Dundicut Edayur Er jing tiao Espelette Facing heaven Friggitello Guajillo Guntur Sannam Harmal Hungarian wax Jalapeño Kashmiri red Khola Korean Medusa Mulato Nandurbar Mirchi New Mexico chile Big Jim Chimayó Fresno No. 9 Sandia Santa Fe Grande Padrón Pasilla Peter Peperone crusco Pimiento Piquillo Poblano Ramnathapuram Mundu Serrano Shishito Siling haba Sirarakhong Hathei
C. annuum var. glabriusculum	Piquín Wild chiltepin
C. chinense	Adjuma Ají dulce Bhut jolokia Carolina Reaper Chocolate habanero Datil Dragon's Breath Fatalii Habanaga Habanero Hainan yellow lantern Infinity Madame Jeanette Nagabon Naga Mircha Naga Morich Naga Viper 'Red Savina' habanero Scotch bonnet Trinidad Moruga scorpion Trinidad scorpion 'Butch T' Pepper X
C. frutescens	African bird's eye Kambuzi Labuyo Malagueta Mizo Tabasco
C. baccatum	Ají Bishop's crown Lemon drop Sweet piquanté pepper
C. pubescens	Rocoto pepper
Category Commons

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The Lemon drop pepper (Capsicum baccatum), also known as ají limon or qillu uchu, is a hot chili variety native to Peru, featuring small, bright yellow, conical, and wrinkled pods measuring about 2 inches long and ½ inch wide, with a distinctive citrusy, lemon-like flavor and a heat level ranging from 15,000 to 30,000 Scoville Heat Units (SHU).^[1]^[2]^[3] Originating in the Andean regions of South America, where it has been cultivated since ancient times, the Lemon drop pepper belongs to the Capsicum baccatum species, one of five domesticated chili groups, and is prized for its heirloom status and adaptability to tropical and subtropical climates.^[1]^[3] Plants typically grow 2 to 3 feet tall, producing dense foliage and prolific fruits that turn from green to vivid yellow upon maturity, which takes 90 to 100 days after transplanting, making it suitable for container gardening and home cultivation in temperate zones.^[2]^[3] Its pods contain few seeds—often 15 or fewer—and exhibit a crisp texture with pale yellow flesh, contributing to its appeal in both fresh and preserved forms.^[4] In Peruvian cuisine, the Lemon drop pepper serves as a staple seasoning, adding tangy, fruity notes with hints of lemongrass to dishes such as ceviche, salsas, soups, and hot sauces, where its steady, tingling heat enhances seafood, poultry, rice, and herbs like cilantro without overwhelming milder flavors.^[3]^[2] It can be used fresh for vibrant color and aroma, dried and ground into powder for spice blends, pickled for tangy condiments, or incorporated into pepper jellies, reflecting its versatility in both traditional Andean recipes and modern global fusion cooking.^[3] Nutritionally, it is rich in vitamins A and C, with capsaicin content providing anti-inflammatory and circulatory benefits, while varieties like Lemon Drop show high antioxidant activity compared to other C. baccatum peppers.^[3]^[5]

Taxonomy and Description

Botanical Classification

The Lemon Drop pepper belongs to the species Capsicum baccatum L. var. baccatum, a cultivar within the genus Capsicum of the Solanaceae family.^[6]^[7] Its full taxonomic classification is as follows: Kingdom Plantae, phylum Tracheophyta, class Magnoliopsida, order Solanales, family Solanaceae, genus Capsicum, species C. baccatum.^[8] This species is one of the five major domesticated peppers in the genus Capsicum, distinguished from others such as C. annuum (primarily Mexican in origin and the basis for most commercial varieties) and C. chinense (Amazonian in distribution and known for extreme pungency) by its exclusive Andean evolutionary lineage.^[9]^[10] Originating from the high-altitude regions of the Andes in South America, particularly Peru and Bolivia, C. baccatum represents an early domestication event adapted to diverse ecological niches in these areas.^[9]^[11] At the species level, C. baccatum exhibits unique morphological traits, including an erect to semi-erect growth habit that supports its adaptation to Andean environments, and narrow, ovate-lanceolate leaves with abundant pubescence.^[12]^[13] Another distinguishing feature is the presence of a prominent yellow spot on the corolla of its flowers, a diagnostic trait absent in other Capsicum species.^[14] These characteristics underscore its biological placement as a robust, high-yielding member of the genus, separate from the more sprawling habits and broader leaves often seen in C. annuum.^[13]

Physical Characteristics and Flavor Profile

The Lemon Drop pepper plant (Capsicum baccatum) is an upright, highly branched species that typically reaches a height of 2 to 3 feet (0.6 to 0.9 meters), though up to 5 feet under optimal growing conditions.^[15]^[2] It produces abundant yields, often exceeding 100 fruits per plant annually, with fruits ripening in 90 to 100 days from transplant.^[16]^[17] The flowers feature whitish-green petals marked with distinctive yellow-green spots at the base of the corolla lobes, a characteristic trait of the C. baccatum species.^[9] The fruit is cone-shaped, measuring 2 to 3 inches (50 to 76 mm) in length and about 0.5 inch (12 mm) in width, with a crinkled, thin skin that ripens from green to a vibrant yellow.^[7] This waxy, tapered pod contains few seeds, typically 15 or fewer, contributing to its lightweight and versatile form. In terms of flavor, the Lemon Drop offers a bright, citrus-like profile with prominent lemony tang and subtle fruity notes, accompanied by a clean, uncomplicated heat that builds steadily without overwhelming sharpness.^[18] Its pungency registers at 15,000 to 50,000 Scoville Heat Units (SHU), with most sources reporting 15,000 to 30,000, placing it in a medium-hot range comparable to cayenne peppers.^[19]^[1]

Origin and History

Peruvian Origins

The Lemon Drop pepper, scientifically classified within Capsicum baccatum, is native to the Andean regions of Peru and Bolivia.^[9] In Peru, it is known locally by indigenous names such as qillu uchu in Quechua and ají limón in Spanish, reflecting its longstanding presence in the region's cultural lexicon. Indigenous communities in pre-Columbian Peru, including the Inca and earlier Andean peoples, utilized the Lemon Drop pepper extensively for culinary purposes, employing it as a key seasoning to enhance flavors in traditional dishes. These groups also dried the peppers for long-term preservation, allowing storage and transport across highland terrains where fresh produce was seasonal. This practice underscores the pepper's integral role in sustaining diets amid the challenging Andean environment. In traditional Peruvian agriculture, the Lemon Drop pepper served as a staple crop in highland areas, cultivated alongside other Andean staples like potatoes and quinoa for its adaptability to elevated, cooler climates.^[20] Capsicum baccatum varieties, including this pepper, were domesticated independently in the Peruvian and Bolivian highlands at least 4,000 years ago, contributing to the biodiversity of indigenous farming systems.^[9]^[21] Its vibrant yellow hue, reminiscent of lemons, further distinguished it in these agricultural landscapes.^[3]

Global Spread and Recognition

The Lemon Drop pepper, known in Peru as qillu uchu or ají limon, began its dissemination beyond South America in the 20th century, primarily through seed exchanges among gardeners and collectors. This introduction marked a shift from its regional confinement to broader international availability, facilitated by botanical interest in Capsicum baccatum varieties during the era of expanding agricultural experimentation. By the mid-20th century, specimens reached North America and Europe via informal networks of horticulturists, though initial adoption was limited due to the variety's niche appeal compared to more common Capsicum annuum types.^[3] In modern gardening, the Lemon Drop has gained recognition as a valued heirloom variety, prized for its distinctive citrus notes and ornamental qualities. Its popularity surged within hot pepper enthusiast communities starting in the early 1990s, as growers in the West discovered the unique traits of C. baccatum species previously underrepresented outside South America. This period coincided with a broader revival of heirloom peppers, driven by seed savers and online forums dedicated to chili cultivation, elevating the Lemon Drop from obscurity to a staple in specialty gardens. Today, the Lemon Drop pepper enjoys a stable presence in global markets, with seeds widely available from reputable heirloom suppliers such as Baker Creek Heirloom Seeds (RareSeeds). These outlets distribute the variety internationally, supporting home gardeners and small-scale farmers in regions including North America, Europe, and Australia. Its status as a non-GMO, open-pollinated heirloom ensures continued propagation without hybridization, contributing to its enduring recognition in sustainable agriculture circles.^[22]

Cultivation

Plant Growth and Development

The Lemon Drop pepper (Capsicum baccatum) begins its life cycle with seed germination, which typically occurs in 10-14 days when sown in a warm environment at depths of about 1/4 inch in a moist seed-starting medium.^[23] Upon sprouting, the seedlings emerge as upright, highly branched plants that develop dark green, narrow leaves, forming a compact yet vigorous structure that supports prolific fruiting.^[15]^[24] These plants continue vegetative growth, reaching their full mature height of 2 to 3 feet (0.6 to 0.9 meters) during this phase.^[2] Flowering initiates after the development of 9-11 true leaves, with the plant producing small, white to cream-colored flowers that are protogynous but readily self-pollinate, facilitating efficient fruit set without requiring external pollinators.^[25]^[9] This self-pollination leads to the formation of elongated, tapered fruits that start as green and mature to bright yellow, with the overall plant structure becoming densely branched to accommodate numerous pods.^[24] Plants generally achieve this flowering and initial fruit set stage after completion of primary vegetative expansion. Full maturity for harvesting ripe fruits occurs 90-100 days after transplanting, depending on varietal specifics and growing conditions, at which point the peppers reach their characteristic citrus-like flavor and heat level.^[26]^[22] In suitable tropical or subtropical climates, Lemon Drop plants exhibit potential for continuous production beyond the initial harvest, as Capsicum baccatum is naturally perennial and can bear fruit over multiple seasons with ongoing care.^[1]

Growing Conditions and Care

Lemon Drop peppers thrive in full sun, requiring at least 6 to 8 hours of direct sunlight daily to promote robust growth and fruit production.^[27] These plants prefer well-drained soil enriched with organic matter, ideally with a pH range of 6.0 to 7.0, which supports optimal nutrient uptake and prevents root issues.^[28] Daytime temperatures between 70°F and 85°F (21°C to 29°C) are ideal, with nighttime lows not dropping below 60°F (15°C) to avoid stress on the plant; cooler conditions can lead to stunted growth or blossom drop.^[29] Watering should maintain consistent soil moisture without allowing waterlogging, as these peppers are sensitive to overly wet conditions that can cause root rot.^[29] Aim to water deeply when the top inch of soil feels dry, typically every 3 to 5 days depending on climate and container size, and mulch around the base to retain moisture and regulate soil temperature. For fertilization, apply a balanced NPK formula (such as 10-10-10) every 2 to 4 weeks during the active growing season to support vegetative growth and fruit set, transitioning to higher phosphorus and potassium blends as fruits develop.^[30] Common challenges include susceptibility to aphids, which can cluster on new growth and transmit viruses, and blossom end rot, a calcium deficiency disorder appearing as sunken lesions on fruit ends due to inconsistent watering or soil imbalances.^[31]^[29] Organic pest control methods, such as insecticidal soap or neem oil sprays applied weekly upon detection, effectively manage aphids without harming beneficial insects. To prevent blossom end rot, ensure even watering and incorporate lime into acidic soils if needed to stabilize calcium availability. In USDA hardiness zones below 10, where frost is a risk, overwinter plants indoors by pruning them back and placing them in a sunny window or under grow lights at 65°F to 75°F (18°C to 24°C), allowing them to survive as short-lived perennials.^[32]^[30]

Culinary Uses

Traditional Applications in Peruvian Cuisine

The lemon drop pepper, known locally as ají limon, serves as a fundamental fresh seasoning in traditional Peruvian cuisine, particularly in ceviche, the country's national dish originating from coastal regions. In ceviche preparation, thinly sliced or finely chopped ají limon peppers can be incorporated into the marinade of lime juice, salt, and onions, where they infuse raw seafood such as fish or shrimp with a bright, citrusy heat that complements the dish's tangy acidity.^[3] This application highlights the pepper's role in enhancing freshness and providing a subtle spicy contrast in coastal seafood preparations.^[33] Beyond ceviche, ají limon is integral to ají sauces, which are blended pastes or purees featuring the pepper's fruity tang alongside garlic, onions, and herbs to create versatile condiments used throughout Peru. These sauces add a distinctive tangy spice to stews, soups, and salsas.^[3] The pepper's aromatic profile ensures it integrates seamlessly, elevating the overall balance in hearty preparations.^[18] Culturally, ají limon holds essential significance in both coastal and highland Peruvian meals, where it functions as a key element for harmonizing sweet, sour, and spicy notes in everyday and festive dishes. In coastal areas, it underscores the vibrancy of seafood-centric cuisine, while in the highlands, its incorporation into stews and sauces supports the robust flavors of meat and potato-based recipes, reflecting the pepper's widespread adaptation across Peru's diverse culinary landscapes.^[19]

Preparation and Modern Uses

Lemon drop peppers can be prepared fresh by washing, stemming, and slicing them thinly for immediate use in recipes, allowing their citrusy heat to shine without additional processing.^[18] For longer preservation, the peppers are often dried by slicing and dehydrating at 135–140°F (57–60°C) until brittle, then grinding into a fine powder that intensifies the tangy flavor while reducing volume significantly for efficient storage.^[19] Another popular method involves fermenting the peppers in a brine, often combined with chopped carrots and lemon peels, to create a vibrant hot sauce base after several weeks of fermentation followed by blending with vinegar.^[34] In contemporary cuisine, lemon drop peppers feature prominently in fruit-based salsas, where their fresh, lemon-like zest adds a bright punch to pairings with mango or pineapple.^[18] They are also pickled in vinegar solutions to produce tangy condiments suitable for garnishing grilled meats or vegetables, extending shelf life while preserving their crisp texture.^[19] For fusion applications, the peppers are incorporated into hot sauces, such as those toasted with coriander and cumin seeds before blending with apple cider vinegar and olive oil, offering a versatile drizzle for fish, chicken, or snacks.^[35] Infused oils can be made by simmering the peppers in extra-virgin olive oil, which captures their aromatic essence for use in marinades or dressings.^[19] Drying not only concentrates the peppers' flavor but also makes them ideal for long-term pantry storage in airtight containers, where they retain potency for months or years.^[36] Freezing sliced or whole peppers on a tray before bagging prevents clumping and maintains quality for up to a year, while pickling ensures a shelf-stable product when processed in sterilized jars.^[19] Due to their moderate heat level, handling fresh or dried peppers warrants gloves to avoid skin irritation.^[18]

Varieties

Primary Varieties

The primary varieties of the Lemon Drop pepper, all classified under Capsicum baccatum, include Ají mochero, Ají miscucho, Ají paringo, and Ají bola, which are native landraces from coastal regions of Peru.^[37] Ají mochero is distinguished by its pronounced citrus scent and bright yellow fruits, offering an enhanced aromatic profile compared to the standard Lemon Drop. Originating from the Moche district in La Libertad, Peru, this variety features compact plants that produce abundant elongated pods ripening to a deep yellow hue, with a heat level of 30,000–50,000 Scoville Heat Units (SHU).^[38]^[39] Ají miscucho is recognized for its smaller pod size and elevated pungency, making it a notable variant in morphological studies of Peruvian peppers. Grown in areas such as Chincha-Ica, it has been evaluated for nutritional content in comparative analyses.^[37]^[40] Ají paringo and Ají bola exhibit variations in pod morphology, with Ají bola featuring more rounded forms among the five accessions documented in coastal Peruvian collections, while both typically range in length from 40–60 mm. These traits contribute to their distinct appearances within the Lemon Drop group.^[37]

Variations in Flavor and Appearance

Lemon Drop peppers exhibit notable variations in flavor across different strains and stages of ripeness, primarily due to their heirloom nature within the Capsicum baccatum species. Some varieties display a more pronounced fruity or tropical profile when unripe, often described as sweet and floral, which transitions to a sharper citrusy tang with lemongrass notes as the pods mature to yellow. This shift enhances the overall savory heat, making ripe specimens ideal for seasoning. Heat levels also vary, typically ranging from 15,000 to 50,000 Scoville Heat Units (SHU) depending on the specific strain and growing conditions, with some heirloom lines reaching up to 50,000 SHU for a more intense burn compared to milder examples around 15,000 SHU.^[19]^[22]^[41] In terms of appearance, Lemon Drop pods show diversity in shape and coloration influenced by genetic selection and environmental factors. Most varieties produce tapered, conical pods measuring 2 to 3 inches long and about 0.5 inches wide, with thin, wrinkled skin; however, certain strains exhibit slight rounding at the tips for a more lantern-like form. Colors predominantly ripen to a bright, clear yellow, though select heirloom lines feature subtle purple blushes on the skin, adding visual appeal and indicating anthocyanin expression. These appearance differences arise from the pepper's heirloom status, where open-pollinated breeding preserves natural genetic diversity, allowing growers to select for preferred traits like pod uniformity or color intensity over generations.^[22]^[42]^[4]

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