The Aji Charapita pepper looks more like a small, wild berry than a spicy chili. However, it is actually a hot pepper with a rich history and cultural significance in Peru. The pepper has origins in Peru, specifically the Amazon rainforest regions of Loreto and Ucayli. They are primarily tropical plants that enjoy warm, humid weather year round.
 
The Most Expensive Pepper?
Considered an essential spice in countless Peruvian households, this pepper has been known to fetch high prices by weight. The tiny, yellow peppers take a long time to germinate. It takes many of them to get a measurable amount of dried pepper - 2 lbs. of dried charapitas is equivalent to about 20,000 individual peppers.
 
When eaten fresh, the peppers are juicy and fruity, reminiscent of habaneros. When dried, they become the perfect spice for seasoning. Mix some into a pot of soup or chili, or make your own spice blends or meat rubs. The possibilities for the aji charapita are endless.
 
The Aji Charapita comes in around 50,000 Scoville Units, on par with the popular cayenne pepper.