Once only found in the kitchens of international restaurants, the most expensive chili on Earth has now grown in Vietnam. Aji Charapita is a rare native chili from the Amazon rainforest (in Peru), nicknamed the “Mother of Chillies.”
In Vietnam, few people would imagine that a tiny spice fruit, which looks like “decoration,” is one of the most valuable in the world. That type of chili is Aji Charapita, a chili variety that is known as the most expensive spice on the planet, with prices as high as 25,000–35,000 USD/kg.
The Aji Charapita, scientifically known as Capsicum Baccatum, originates from the northern Peruvian rainforest region. Locals call it “Charapas,” which implies a relaxed and comfortable state. The chili has the size of a pea, but its flavor is described as multi-layered, fruity, and spicy but not harsh, making it perfect for eating raw, making sauces, or grinding into a powder. Aji Charapita is favored by chili enthusiasts and chefs at 5-star hotels as a premium spice, although it is not yet widely available in many Western countries.
Aji Charapita is a rare native chili from Peru, nicknamed the “Mother of Chillies.”
The Aji Charapita plant is a low-growing bush, about 40-55 cm tall. It is difficult to grow on a large scale and must be harvested by hand. Aji Charapita chilies are tiny, round, and golden yellow when ripe, like small peas. This type of chili is not only notable for its small size but also for its distinctive aroma, tropical fruit flavor, and Scoville Heat Unit (SHU) rating of 30,000–50,000.
Not only is Aji Charapita expensive, but it’s also known for its nutritional value. This spice is rich in vitamin C, vitamin A, antioxidants, and capsaicin, which helps with digestion, weight loss, metabolism, and vision protection. Furthermore, according to many studies, this chili can help prevent cancer cells.
This “super luxurious” chili has been imported to Vietnam since 2012 and is growing well in Lam Dong, Ha Tinh, and Son La provinces thanks to the cool climate, which is suitable for its growth. From a spice that only appeared on high-end international menus, Aji Charapita is now available in Vietnam, successfully grown, and has become a new source of pride for the farming community. The price of fresh Aji Charapita chili can be up to 10 million VND/kg, and dried chili is 50 million VND/kg.
Mr. Dung, a farmer in Lam Dong, shared that it is best to buy seedlings for planting rather than using seeds taken from the fruits. Developing Aji Charapita chilies in Vietnam opens up significant opportunities for high-value agriculture. With its high adaptability to hot and humid climates, this chili variety can be grown in many regions, such as the Central Highlands, South Central Coast, or Mekong Delta. However, to achieve a quality comparable to native Peruvian varieties, it is necessary to implement sustainable models and control seed sources, cultivation processes, and post-harvest standards.
Vietnam can apply organic farming models, use biological fertilizers, practice intercropping, and optimize drip irrigation to reduce costs, protect the soil, and help plants grow steadily. Greenhouse technology, standardized seedling propagation, and traceability systems will increase product value. Additionally, the link between businesses, cooperatives, and farmers is a key factor in stabilizing output and developing products. The Aji Charapita could become a new specialty, bring high incomes to farmers, and contribute to sustainable agricultural diversification.