Family Owned Since 1979
Cultivating Gardeners



Product Description:

Capsicum baccatum 61 days. A new development in conventional breeding brings us this award-winning, marvel of a pepper. Aji Rico's 2 ½–4 inch long, conical fruit ripen surprisingly early, especially for a spicy variety. Its large, very vigorous plants produce bushels of green to red-when-ripe fruit that's breathtakingly citrusy and sweet with a clean, medium spice. A great candidate for enjoying fresh at any stage of maturity, dried or cooked.
  • Key Features:






  • Key Features:

Customer Reviews

Based on 10 reviews
Great for northern climates

I’ve grown this variety for several years in Seattle, WA and it consistently performs well.

Janelle G.

We grew these "Rico" peppers just because that is my maiden name, but WOW! Spicy and very, very productive. We dried a lot to use over the winter in Asian dishes, but had so much we couldn't give them away. Better flavor (to us) than jalapenos because they aren't quite as spicy. For spicy summer salsa we used more than we'd use of jalapenos and they actually gave the salsa a sweet, tang aside from heat. Smaller length & girth than jalapenos, but a definite winner!

Perfect heat for me

Favorite pepper from TSC. I put 2 transplants in a 13" pot on my deck, with good soil amended with organic fertilizer and boy oh boy, I get soooo many peppers, I need to stake them. I find the heat to be medium to hot with a touch of sweetness. One pepper is enough to sprinkle on a small flatbread or naan pizza ( I leave the seeds & ribs in). I'm in Zone 6a so it takes awhile to ripen but by late Aug I'm starting to get an onslaught of these attractive beauties (I plant at the end of May). Pretty to look at, a delight to eat and freezes well. They will always have a space in my container garden!

These are HOT

When you read 30,000 Scoville, believe it. And as usual, plant separate from other peppers, it will turn them all HOT.

Thanks for your review. Just wanted to reach out with some info on your note about it turning other peppers hot. The fruit characteristics of a pepper are determined by the mother plant's genetics. Thus, if a hot pepper and a sweet pepper cross pollinate each other, the fruit formed from that crossing will not be affected in any way. Capsaicin is mostly contained in the white pithy membrane that runs alongside the walls of the pepper and that encapsulates the seeds. There is no capsaicin in the seed itself (which is the only way that heat characteristic of a potential cross could be passed on to an eater). The only way there could be heat in the second year from cross-pollination is if you saved the seed from year 1 and then regrew it. Hope that's helpful. Feel free to reach out to us if you have any questions!

Soil Temp for Germ 70–90°F
Seed Depth ¼"
Days to Emergence 8–25
Soil Temp for Transp 65°F
Plant Spacing 12–18"
Row Spacing 24–30"
Fertilizer Needs High
Minimum Germination 70%
Seeds per Gram ≈ 140
Seed Life 2 years

Capsicum annuum Our wide array of fabulous peppers, both sweet and hot, offers one of the richest sources of nutrients in the plant kingdom. Hot peppers contain capsaicin, which revs up your metabolism and reduces general inflammation in the body.

Days to maturity are calculated from date of transplanting and reflect edible green fruit.

• Peppers are warm-season annuals that grow best in composted, well-drained soils with a pH of 5.5-6.8
• Extra calcium and phosphorus are needed for highest yields
• Plants perform best when grown in raised beds and covered with plastic mulch
• Row cover young plants, remove after blossoms form
• Peppers grow slowly in cool soils; do not transplant before weather has stabilized
• Peppers set fruit best between 65-85°F

Direct Sowing
• Not recommended

• Start seeds in trays 8-12 weeks before anticipated transplant date
• Once seedlings have 2 sets of true leaves, up-pot to a 4 inch pot
• Use 1/2 cup TSC's Complete fertilizer and a shovelful of compost around each plant
• Fertilize with Age Old Bloom when plants begin to flower

Insects & Diseases
• Common insects: Flea beetles, aphids
• Insect control: Pyrethrin or row covers
• Common diseases: See chart below
• Disease prevention: 3-4 year crop rotation

Harvest & Storage
• Peppers are generally fully ripe and have the most flavor and vitamins when they turn red, yellow, purple, or orange
• Store at 45-55°F and 95% relative humidity

HR indicates high resistance.
IR indicates intermediate resistance.
BLS* | Bacterial Leaf Spot
Pc | Phythium Root Rot
PVY* | Potato Y potyvirus
RK | Root-Knot
TEV | Tobacco Etch Virus
TMV* | Tobacco Mosaic Virus
ToMV* | Tomato Mosaic Virus
TSWV* | Tomato Spotted Wilt Virus
* Numbers indicate specific disease race.

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