Collector Pepper
The Aji Erotica pepper (Capsicum baccatum or Capsicum annuum, depending on the specific strain) is known for its mild heat, aromatic complexity, and a long, curving shape. There are variations under the "Erotica" name, though most are appreciated for their balanced flavor...
CASA VERDE · HEAT PROFILE
Mild
- Sweet
- Mild — this variety
- Medium
- Hot
- Super hot
Scoville range awaiting confirmation.
Understanding the heat
A diamond marks the midpoint of a listed range, or the listed value when only one number is given. An arrow marks a stated limit. These are variety guides, not measurements of our seed lot. This guide uses unequal numerical bands: sweet 0; mild up to 10,000; medium 10,000–50,000; hot 50,000–800,000; super hot from 800,000 SHU (display capped at 3 million). Heat varies between fruits and with growing conditions.
No numeric marker is shown without a sufficiently clear range. For bundles, the highlighted categories refer to the different varieties.
A Scoville range has not been listed for this variety.
Shop all pepper seeds in Canada
- Origin
- Finland
FROM GARDEN TO KITCHEN
Aji Erotica, from seed to supper.
Explore fresh salsa, refrigerator pickles and a cooked sauce. Add the pepper gradually so its flavour and warmth suit your meal.
01 / CHOP A FRESH SALSA
Tomato, lime and a little pepper.
Finely chop a small amount of pepper with tomato and red onion. Add lime juice, taste, and serve with tortilla chips or alongside grilled food.
02 / MAKE REFRIGERATOR PICKLES
Bright slices for sandwiches.
Slice peppers into rings for refrigerator pickles with a little red onion. Keep refrigerated and serve a small portion with sandwiches, tacos or a cheese plate.
03 / FINISH WITH A COOKED SAUCE
A little sauce for vegetable tacos.
Cook pepper into your preferred sauce base, then blend. Drizzle a small amount over cauliflower and black-bean tacos, adding lime and more sauce to taste.
AI-generated culinary illustrations. Serving inspiration, not photographs of our harvest. Select a photo to enlarge.
CASA VERDE · GROWER’S NOTES
Get to know your pepper.
The Aji Erotica pepper (Capsicum baccatum or Capsicum annuum, depending on the specific strain) is known for its mild heat, aromatic complexity, and a long, curving shape. There are variations under the "Erotica" name, though most are appreciated for their balanced flavor and decorative appeal.
“Aromatic & Mild! Aji Erotica Peppers for Everyone.”
- Flavor: Offers a unique blend of sweet, citrus, and floral notes. It is often described as aromatic and less pungent than many other chili varieties.
- Heat: Mild to moderately spicy, ranging from 1,000 to 5,000 Scoville Heat Units (SHU) for the C. annuum strain, though some C. baccatum strains can be hotter.
- Origin: The exact origin can differ depending on the strain. Some sources indicate origins in South America, consistent with other Aji peppers, while others report breeding programs in Europe, such as Finland, that have created similar C. baccatum versions.
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Species:
- Capsicum annuum: The more common strain, with a milder heat. Pods typically ripen from green to a vibrant red.
- Capsicum baccatum: Some seeds are sold as C. baccatum, a species known for fruity flavors. Pods in this version might have a different shape and higher heat.
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Culinary Uses:
- Salsas and Sauces: The distinct citrus and floral notes make it an excellent ingredient for brightening salsas and sauces.
- Stir-fries and Seafood: Works well in stir-fries and complements fish and other seafood dishes.
- Garnish: The attractive pods can be used as a garnish to add a mild, aromatic flavor and color.
Cook your harvest
Use your harvest in these recipes. Check the variety notes and substitutions in each recipe.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.
