Pretty peppers! That’s about when I pick them. Then, they get put in a dark bag at room temperature to color up more. That usually only takes 2-3 days. The bag is a dark plastic bag; peppers are surrounded with newspaper (as a group) to reduce contact with the plastic. A quarter sized vent is left in the top of the bag. The goal is warm and humid, but not stagnant.
Aji Amarillo probably don’t cross with other species. There’s another Peruvian pepper, “Aji Panca”, which looks like a Capsicum baccatum, but is classified as C. chinense. I have a gut feeling that Aji Panca would cross with Aji Amarillo, but C. annuum and C. chinense should not cross with it.
I’m collecting a ton of pure seed. Not only did I not grow any other peppers this year, the plants are isolated in the hoop house. A recent germination test showed a 94% viability. I’d be happy to send you fresh seed.
The pepper seed here gets gently scrubbed with dish soap and rinsed off before drying. This helps keep the seeds from sticking together.
