Capsicum baccatum, commonly called the aji pepper, is a chili pepper species native to South America and one of five domesticated Capsicum species (alongside C. annuum, C. chinense, C. frutescens, and C. pubescens).
The peppers are small (3-10 cm), come in yellow, orange, red, brown, or purple, and have a fruity, floral aroma with moderate to high heat, generally in the 1,000-30,000 Scoville heat unit range.
Aji peppers have been grown in the Andes (Peru, Bolivia, Ecuador, Chile) for thousands of years; Peru's aji amarillo (yellow aji) is the most prominent variety, used fresh or as a paste in sauces. They are also grown in Brazil (aji or cumari peppers) and are increasingly used in American fusion cooking. C. baccatum can be used fresh, dried, or fermented, and pairs well in marinades, salsas, and ceviche.