Because of its intense citrus flavor, the Lemon Drop chili is one of the best-known varieties of Capsicum baccatum, a chili native to South America.
Important characteristics of this variety of the species are its upright, large and clearly branched vegetation (they can reach a height of up to 2 meters), as well as its white flowers with greenish-yellow accents that form in the center of the flower.

Lemon Drop chili is also known as ají limo or hot lemin, it is a very fertile plant that can produce up to 100 fruits in a year. The elongated chili fruits are thin-walled with only a few seeds, they ripen from green to bright yellow. With its fruity taste, reminiscent of citrus, Lemon drop is perfect for salads. However, they can also be eaten fresh or dried and ground into a chili powder, which is bright yellow in color. In South America, this chili is traditionally used to flavor salsa and sauces as well as fish dishes and cuy (grilled guinea pig).

Growing Lemon drop chili

The germination temperature is between 22°C and 28°C (germination period: 8-20 days); it is therefore recommended to use a greenhouse and a heating mat. The plants need healthy, well-fertilized permeable soil and should not stand in water. They should be placed in a sunny, sheltered location with at least 6 hours of sunlight per day, if not more. The earliest time to place the plants outdoors is 2 to 3 weeks after the last frost. If you plant Lemon Drop chili peppers outdoors, make sure to leave at least 80 cm of space between individual plants. They can even be grown in pots with all the problems. The plants are also easy to care for throughout the winter if grown in pots. It may be necessary to cut them down slightly and place them in a bright place where the temperature is at least 15°C.

Latin name:
Number of seeds:	10
Sun exposure:	Sun