Description
Known as Aji Limón in its native Peru, the Lemon Drop chili is a standout variety for those who crave a bright, citrusy “zing” alongside a clean, sharp heat. It belongs to the Capsicum baccatum species, which is famous for its fruity, complex flavour profiles.
Lemon Drop Chilli Pepper (Aji Limón)
| Feature | Details |
| Type | Capsicum baccatum (Peruvian Heirloom) |
| Fruit Size | Elongated & Tapered (6cm – 10cm long) |
| Colour | Translucent lime-green ripening to neon yellow |
| Flavour Profile | Intensely citrusy (lemon/lime) with a fast, clean heat |
| Heat Level | 30,000 – 50,000 SHU (Medium-Hot) |
| Best For | Fresh salsas, fish dishes, hot sauces, and drying for yellow powder |
Description
The Lemon Drop is one of the most productive and visually striking peppers you can grow. The fruits have a unique, crinkled appearance and a waxy, translucent skin that glows when it hits full maturity. Unlike many red chilies that have earthy or smoky undertones, the Lemon Drop tastes remarkably like citrus fruit—many growers describe it as having a definite “lemony” tang that perfectly complements its punchy heat.
UK Growing Tips
This variety is highly valued by UK growers because it is incredibly prolific, often yielding over 100 fruits per plant in a single season.
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Greenhouse is Best: While they can survive on a sheltered, south-facing patio in a good UK summer, they perform significantly better under glass (greenhouse or conservatory) where the extra heat helps the fruit reach their signature lemon-yellow colour.
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Support the Harvest: Because the plant is highly branched and heavy-cropping, it can reach up to 2′ in height. Use bamboo canes to support the branches so they don’t snap under the weight of the fruit. Fruits generally ripen in late summer/early autumn.
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Pinch for Bushiness: When the plant reaches about 30cm, pinch out the growing tip. This encourages it to branch out rather than just growing tall, leading to a much larger harvest.
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End of Season Ripening: If you have unripened green fruit in late September, move the pots indoors to a sunny windowsill to finish ripening, or hang the whole plant upside down in a warm spot.
Usage & Culinary Notes
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Seafood & Chicken: The citrus notes make this the “ultimate” chilli for fish, shrimp, and chicken. Use it fresh in a ceviche or as a garnish for grilled sea bass.
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Yellow Chilli Powder: This is one of the few chillies that maintains a beautiful, vibrant colour when dried. Grind the dried pods into a bright yellow powder to add heat and flavour without turning your dish red.
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Citrus Salsas: Finely chop with mango, red onion, and coriander for a fruit-based salsa that balances sweetness with a zesty kick.
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Zest from Frozen: A popular “chef’s tip” for Lemon Drops is to freeze them whole. You can then grate or zest the frozen pepper directly over pasta or salads for an instant hit of fresh lemony heat.
Click here for our guide to growing chillis & peppers in Lincolnshire…
