Aji Golden

Family: Solanaceae Hot Pepper

Sunlit and fragrant, Aji Golden peppers hang in abundance with a bright, citrusy aroma and a pleasantly warm, medium heat that builds gently.

The fruits are smooth-skinned and crisp, turning from green to a vivid golden yellow as they mature, with a clean, tangy flavor that shines in fresh salsas and bright sauces. Grow Aji Golden for a golden harvest at about 80 days—ideal for roasting, drying, or pickling when you want vivid color and lively flavor in every bite.

Light: Full SunMaturity: 80 DaysHabit: Upright

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 7th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Sep 8th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	80
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Aji Golden is all about that citrus-pepper lift: medium heat that builds pleasantly without getting harsh, plus a crisp bite that survives chopping. Roast or pickle it when you want the golden tang to stay vivid, not muddy—this pepper makes salsas taste like they’ve got squeeze-of-lime brightness built in.

Best Uses

fresh salsa or chopped pico where the heat stays friendly
quick pickling for vivid golden tang and snap
roasting to soften the crispness while amplifying the citrusy perfume
drying or grinding for a sunny chili seasoning

Flavor Profile

bright citrusy aroma clean, tangy flavor with medium gentle heat crisp, smooth skin with a snap when raw warm peppery finish that doesn’t turn bitter

Kitchen Pairings

lime cilantro garlic white vinegar cotija cheese roasted chicken

Frequently Asked Questions

Aji Golden leaves develop silvery stippling and webs—what pest is this and how do I control it?

This is most often spider mites, which thrive in hot, dry conditions and cause silvery stippling and fine webbing on pepper foliage. Spray the undersides of leaves with a strong jet of water, then apply insecticidal soap (or horticultural oil) in the evening and repeat every 5–7 days until new growth is clear. Keep plants evenly watered during fruiting to reduce mite outbreaks.

How often should I water Aji Golden during the main growing phase (from transplant through fruiting)?

Water deeply so moisture reaches the root zone, then let the top 1–2 inches of soil dry before watering again—typically every 2–3 days in warm weather, less in cooler or rainy periods. During fruit set and growth, avoid letting soil dry out completely because Aji Golden will drop flowers and slow chili development. Use mulch to stabilize moisture, and water at the soil line rather than wetting the foliage.

When is Aji Golden ready to harvest, and how should the peppers look?

Harvest at about 80 days from transplant when the pods are fully sized and have turned from green to a bright golden-yellow. For best flavor, pick when they are firm and glossy with a uniform golden color; leaving them too long can lead to softening and slower peak heat development. Use scissors or a sharp cut to avoid tearing the plant.