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Lemon Drop Pepper (Ají Limón)

Lemon Drop Pepper (Ají Limón)

Bright yellow pepper with bold lemony flavor and clean, medium heat — a staple in Peruvian cuisine.

Rare, flavorful, and grown for gardens that like it a little louder.

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  • 🔥 Heat Level

    Hot

  • 🌡️ Scoville (SHU)

    15,000–50,000 SHU

  • 🌿 Species

    Capsicum baccatum

  • 🎨 Fruit Color

    Green to bright yellow

  • ⏳ Days

    ~100 days

  • 🪴 Container

    Yes

The Variety

Lemon Drop, also known as Ají Limón, is a well-known Capsicum baccatum variety originating from Peru. It is valued for its bright yellow color, strong citrus flavor, and high productivity.

Plants produce large numbers of slender peppers that stand out both in the garden and in the kitchen, making it a staple variety for growers and cooks alike.

Flavor & Heat

Lemon Drop delivers a sharp, lemon-like citrus flavor with fruity undertones and a clean, medium heat. The heat is quick and bright, often hitting fast and fading more quickly than many other peppers.

Its fresh, citrusy aroma makes it especially well suited for sauces, seafood dishes, and fresh preparations.

Garden Notes

Plant outdoors after the danger of frost has passed and temperatures are consistently warm. Lemon Drop thrives in full sun with well-drained, nutrient-rich soil.

Plants are extremely prolific and can produce over 100 peppers in a season. Provide support if needed and harvest regularly to maintain production.

🌱 Before You Plant

🌱 Check Night Time Temps

Peppers are warm-season plants and need heat to thrive.

Do not plant outdoors until after the danger of frost has passed and nighttime temperatures stay consistently mild.

Planting too early can slow growth and delay your harvest. Give peppers full sun, warm soil, and a little patience — they’ll take off when the season is right.

🌶️ Why Loud Peppers

We grow peppers from across the world — from everyday staples to globally loved varieties.

Lemon Drop brings bright, citrus-forward flavor from Peru into the garden, connecting growers to real culinary traditions.

From soil to scorch.