A very rare northern adapted species of hot pepper. Three-inch long, waxy-yellow fruit ripen to a classic orange-red. Aji Marchant is usually harvested under-ripe when still green/yellow and used for pickling. The immature peppers are especially flavorful with a unique earthy-citrus bite that is not overly spicy, but definitely packs a punch when fully ripe. An excellent frying pepper at all levels of ripeness, they also make tasty dried pepper flakes after ripening to a bright red. Aji Marchant has the tantalizing history of being used in some of the Italian wax pepper pickles made by the California canning industry during the early and mid-1900s. The story goes that Chilean immigrants brought these seeds with them when they moved to California during the 1849 gold rush. Also known as Chileno peppers, they quickly became a favorite in northern California and the Central Valley. At the time, northern California was a cultural melting pot and soon Italian immigrants adopted the peppers and renamed them Italian Wax. They were canned and sold by many names including: Marchant, Sierra Nevada Chileno, Lone Pine Peppers, Vallecito Peppers, and California Italian Wax peppers. It is unclear if these are synonyms or genetically distinct yet related varieties. 65-75 days from transplant. Image and text from Adaptive Seeds.
Care: Plant 18-24″ apart in rows 24-30″ apart in full sun. Keep soil uniformly moist (but not waterlogged) for best production.
Heirloom Pepper (Hot) ‘Aji Marchant’
Description
A very rare northern adapted species of hot pepper. Three-inch long, waxy-yellow fruit ripen to a classic orange-red. Aji Marchant is usually harvested under-ripe when still green/yellow and used for pickling. The immature peppers are especially flavorful with a unique earthy-citrus bite that is not overly spicy, but definitely packs a punch when fully ripe. An excellent frying pepper at all levels of ripeness, they also make tasty dried pepper flakes after ripening to a bright red. Aji Marchant has the tantalizing history of being used in some of the Italian wax pepper pickles made by the California canning industry during the early and mid-1900s. The story goes that Chilean immigrants brought these seeds with them when they moved to California during the 1849 gold rush. Also known as Chileno peppers, they quickly became a favorite in northern California and the Central Valley. At the time, northern California was a cultural melting pot and soon Italian immigrants adopted the peppers and renamed them Italian Wax. They were canned and sold by many names including: Marchant, Sierra Nevada Chileno, Lone Pine Peppers, Vallecito Peppers, and California Italian Wax peppers. It is unclear if these are synonyms or genetically distinct yet related varieties. 65-75 days from transplant. Image and text from Adaptive Seeds.
Care: Plant 18-24″ apart in rows 24-30″ apart in full sun. Keep soil uniformly moist (but not waterlogged) for best production.
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