Aji Golden

Pepper

80d to harvest

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.

Crop Dates

Milestone	Date
Start Indoors	Feb 20th
Last Frost	Apr 10th
Transplant / Sow Outdoors	Jun 5th
Harvest Begins	Aug 24th
Harvest Ends	Oct 28th

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

Recommended Companions

Lime Thai Basil

Inca II Marigold

Walla Walla White Onion

Carmen F1 Onion

Thai Towers Basil

Fireball Marigold

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.