Aji Umba. Or how to spice up your life. Twice!

**Gipsy** · 02-12-2009, 05:24 PM

If the above picture did make you drooling all over your keyboard, here's the deal:

For the last 2 years I've been growing a nice hot 'habanero-type pepper' specie: the Adjuma (Aji Umba) from Surinam. The first seeds came directly from friends' fields at the "Plantage Nijd & Spijt" (Plantation 'Envy & Regret') near the river Commewijne and this year the plants have produced so many peppers, I have a small surplus of seeds. Free to those who want to grow them, destroy their taste buds and want to impress, or tease their thai half.

Name: Capsicum chinense Jacquin cv. 'Aji Umba'
Synonyms: Capsicum sinense Murray, Capsicum sinense Jacq.
Common name: Aji Umba, Adjuma, Ojemma, Habanero Aji Umba, Adjoema Peppers, Adjuma Chili, Adjumba

Heat: Very Hot, 9 on a scale of 1 to 10.
See also: Official Scott Roberts Web Site - Scoville Scale for Hot Sauces and Hot Peppers

Description: These nice pods have a similar heat, aroma and flavour of the Habanero, but a more 'box-like' appearence. They average about 1 - 1.5 inches in length and ripen from a light lime green to yellow on a shrub like plant. A nice varieity to use for 'Habanero hot sauces', salsas and for drying and smoking.

The famed species Capsicum chinense, sometimes incorrectly referred to as Capsicum sinense, is known for the most pungent, yet also aromatic, chiles. Wild forms are found in South America and particularly in the Caribbean, where they have probably escaped from culture. This chile species is mostly associated with the Caribbean, where today the majority of cultivars is grown. Examples include the familiar Habanero in Cuba and Yucatán, Scotch Bonnet in Jamaica, Rocotillo on the Cayman Islands, Congo Pepper on Trinidad and Bonda Man Jacques (“Madame Jeanette”) on Martinique. Many varieties are named for their origin, e.g., Red Dominica, Jamaican hot or Trinidad seasoning pepper. There are also chinense cultivars from adjacent areas, e.g., the Datil from Florida and the Aji Umba from Suriname.

More info: Habanero chili - Wikipedia, the free encyclopedia

How to start: The seeds tend to take a long time to germinate, and heat is the key to speeding up the process. The chinense, being tropical plants, do best in areas with high humidity and warm nights. Wherever they are planted, however, they are slow growers, and the growing period is at least 100 days or more after transplanting for mature pods.

Plant pepper seeds in potting soil. You should plant the seeds flat, and then cover lightly with soil. Plant seeds in a warm location in pots (3 seeds to a pot, thinning to 1 plant per pot) 6 to 8 weeks before transplanting into the garden.
Water carefully as needed to keep the soil moist but not drenched. Do not water from below, as this can adversely affect germination. Covering your seed starting pots with a plastic wrap or a plastic bag upside down (do not close) to increase humidity will help the seeds to sprout.
Keep your planted seeds in a fairly warm spot while sprouting, as peppers won't even sprout if temperatures are low! I usually start them as soon as I have seeds, keep them in containers and in the shadow as long as possible. Then, somewhere May/June, they go into the soil and are watered by me and/or the annual rains. Mine give fruits from the beginning of November till late December. After this I cut them back a bit. (they are perennial)

You may see your first sprouts in about 7-14 days, but hot peppers can take as long as a month or more to come up. Pepper seeds are notorious for taking their time to germinate, or germinating at different times, and it is not unusual for some of them to surprise you and sprout several weeks after the first ones do!
Plant in morning- or afternoon-sun covered spots, in fertile well-drained soil, 50 to 60 cm. apart.

In hot climates as in Thailand, providing a sunscreen or partial shade when young can prevent sunburn and encourage vegetative growth. Do not permit seedlings or plants to suffer from drought. Mulching between plants is useful. Avoid planting where peppers, tomatoes, or eggplants grew previously. All three are members of the nightshade family and are subject to similar diseases. Peppers do well as container plants.

General culture: The key to good growth seems to be a loose soil that is well-drained but kept moist. After a few years of growing, I know to add organic matter to the garden soil in the form of aged manure and coco peat, compost, peat moss, or a combination of all three. For container soil, vermiculite and perlite are added to commercial potting soil along with a little sand to promote drainage. Don't use garden soil for containers unless it is thoroughly mixed half and half with the above mixture.

During the growing season, take care not to over-fertilize, or you will have spectacular leaf growth and few pods. Bone meal will greatly enhance appearance and make for vigorous plants. Any type of stress on the plant, such as withholding water, will tend to make the pods hotter.

Harvesting: As the plant flowers and sets fruit, there will be pods in all stages of maturity. Of course, the ripe, brightly colored pods are the most desirable, but the green pods are also good to cook with, if not quite as hot and flavorful.
If you are collecting seed, remember that only mature pods in full color will have seeds that will germinate. After picking, the length of time the pods will remain usable varies according to temperature, humidity, and storage. Fresh pods will last a week or so in the house, and a couple of weeks in the refrigerator. Clean all excess moisture off the habaneros before storing them in a plastic bag in the refrigerator. Inspect them every few days for mold and use them as soon as possible.

Storing: How to preserve the habanero crop? The simplest method is to wash and dry the pods and place them in a plastic bag in the freezer. They will lose some of their firmness when defrosted, but the flavor, heat, and aroma are all preserved. Habaneros can also be pureed with a little vinegar and the mixture will keep in the refrigerator for weeks.
Another common preservation method is drying the pods. They should be cut in half vertically, seeds removed, and placed in the sun for a couple of days. After they are thoroughly dried, they can be stored in jars, stored in plastic bags in the freezer, or ground into powders. Drying does not affect the heat level of the pods, but pods that are rehydrated will lose some flavor and aroma.
Remember, sauces and salsas are a great way to utilize excess habaneros from the garden! Lots of recipies on the net!

The heat: The hottest part of a pepper is the placental material surrounding the seeds. The seeds themselves are not hot, although capsaicin typically gets on the surface of the seeds from contact with the surrounding tissue.
Handling
Since habaneros have the highest concentration of capsaicin, they are the most dangerous in terms of burns. For people sensitive to capsaicin, it can cause contact dermatitis just like poison ivy. It is particularly dangerous when it comes into contact with sensitive body parts like the eyes.
If you should get capsaicin in your eyes, immediately flush them with water or an eyewash. The pain will be intense, but it will soon go away. Should your fingers or hands burn from capsaicin contact, the best treatment is to submerge them in vegetable oil.

The deal: Seeds have been drying for a couple of days now, and are ready to be labeled, go in a ziplock bag and head for you, hot-heads! PM me for a name and address and the seeds are on their way, free of charge. First come, first served.

Twice? Eat some Aji Umba and the next time you sit down on the bog, experience the 'Ring of Fire'…. I warned you!

**pekerwud** · 02-12-2009, 06:35 PM

I am very interested in growing these peppers. I am unable to send you a private message because of my low post count.

If you don't mind, I would like to use this thread to help me send you a private message about the peppers.

Before I came to Thailand, I had never had the opportunity to eat hot spicy foods, but after having been here for a few years, I have not only tried eating hot spicy foods, I really like it. I do grow the local peppers and would love the opportunity to grow a new strain.

I can't wait to start growing these peppers.

PM on the way. Thank you for putting up with my posts.

**Gipsy** · 02-12-2009, 07:07 PM

Pekerwud, PM received.

Forgot to tell.... I've put about 25 to 30 seeds in a bag. That seems little, but even with a germination rate of 50% and only 10 pepper pods per plant, that would still give you more than 100 of these 'yellow zing things'. But at the average germination rate of 95% i normally get, along with the 30 to 40 fruits on each bush, you will have enough to give away some seeds yourself, next year....

**Thungsongsausage** · 02-12-2009, 07:18 PM

Sound great, PM sent. That PEKERWUD is 1 fat bastard................

**corvettelover** · 02-12-2009, 07:51 PM

have same type of chillies here in aust but mine go from green to red and they are even too hot for ny thai wife hand waves over mouth saying" spicy"as she reaches for more,
then in morning complaining of sore stomach and the runs

**superman** · 02-12-2009, 08:11 PM

In farang countries these are called 'Scotch Bonnet Peppers', I believe. Readily available at any UK supermarket.

**Gipsy** · 02-12-2009, 08:21 PM

^^^ Yes, there is a red variety, I think it's called "Madame Jeanette".

**corvettelover** · 02-12-2009, 08:24 PM

Originally Posted by superman

In farang countries these are called 'Scotch Bonnet Peppers', I believe. Readily available at any UK supermarket.

yep have heard people call them that when they see them growing still bloody hot

**Gipsy** · 02-12-2009, 08:40 PM

Originally Posted by superman

In farang countries these are called 'Scotch Bonnet Peppers', I believe. Readily available at any UK supermarket.

Scotch Bonnet is from Jamaica. (proof is here: here

) I only doubt if the ones sold in UK supermarkets really come from Jamaica, or are grown in greenhouses in Europe, and have the same 'level of heat' as the ones grown under a tropical sun. Never mind, let's munch away on yellow or red, from Surinam, Jamaica, Australia or the Tesco in the UK...

**superman** · 02-12-2009, 09:11 PM

Originally Posted by Gipsy

only doubt if the ones sold in UK supermarkets really come from Jamaica, or are grown in greenhouses in Europe, and have the same 'level of heat'

Where they're grown is incidental to their flavour, I'm afraid to say. Just because a plant is grown in a cool climate doesn't mean it will be less hotter than those grown in a hot climate. Or maybe I'm wrong ?

**dirtydog** · 02-12-2009, 09:40 PM

^I would pretty much guess you was wrong, I know with marijuana it comes down to sunlight hours for potency.

**Gipsy** · 02-12-2009, 11:20 PM

Originally Posted by superman

Just because a plant is grown in a cool climate doesn't mean it will be less hotter than those grown in a hot climate. Or maybe I'm wrong ?

For the last hour I've been trying to find an answer to the question: Are indoor grown peppers less hot/spicy than the ones grown outdoor?

After trying to read and understand things like this:

...production of capsaicinoids in fruits of Capsicum frutescens takes place after the increase in fruit length has ceased. However, before the onset of capsaicinoid synthesis, fruits actively accumulate p-coumaroyl, caffeoyl and 3,4-dimethoxycinnamoyl glycosides, 3-O-rhamnosylquercetin and 7-O-glucosylluteolin. The onset of capsaicinoid accumulation is paralleled by the disappearance of the three cinnamoyl glycosides and two flavonoids, together with the active accumulation of «lignin-like» substances and the glycosides of vanillic acid, p-hydroxybenzaldehyde and several unknown C6-C1 compounds. These results are.....

....mercial chilli (Capsicum annuum var annuum cv. Kulai) at three ripening stages (green, turning, red) were investigated using solid phase microextraction (SPME). Using statistical optimization method, the optimum parameter for the absorption of six principal compounds of chilli aroma, namely hexanal, 2-isobutyl-3-methoxypyrazine, 2,3-butanedione, 3-carene, trans-2-hexenal and linalool, on SPME fibres was found to be 30 min at 60°C. The presence of these important aroma compounds in fresh chilli was confirmed by their GC retention time and mass spectra. During ripening, hexanal (green aroma) and 2-isobutyl-3-methoxypyrazine (grassy aroma) were found to be significantly decreased. Sweet, fruity attributes represented by such compound as 2,3-butanedione, 3-carene, trans-2-hexenal and linalool were found to increase during ripening. The profile of chilli aroma compounds was successfully evaluated with ease using SPM.....

....An indoor pepper plant will probably never grow as large as one planted outside, and the fruits will most likely be a bit smaller. Selecting plants that grow well in containers will give you the best shot at a good indoor chile crop. The best chiles to grow indoors are the ornamental and sma...

...he cellular vanillin concentrations were relatively higher than capsaicin levels and were maximal (2 mg/g DW) 4 days after 0.6 mM ferulic acid feeding. Maximal vanillin levels in the culture medium were 10 mg/L at 4 and 3 days after feeding with 1.25 and 2.5 mM ferulic acid, respectively. With regard to capsaicin levels, the cellular levels were slightly decreased by ferulic acid feeding, whereas the levels in the culture medium were increased. Ferulic acid feeding not only enhanced vanillin and capsaicin production but also increased the concentrations of other phenylpropanoid metabol....

...ent of CS levels and capsaicin accumulation during fruit development. We determined the N-terminal amino acid sequence of purified CS, cloned the CS gene (csy1) and sequenced full-length cDNA (981 bp). The deduced amino acid sequence of CS from full-length cDNA was 38 kDa. Functionality of csy1 through heterologous expression in recombinant Escherichia coli was also demonstrated. Here we report the gene responsible for capsaicin biosynthesis....

...anted into the soil and the following parameters were recorded regularly: solar radiation, air temperature and humidity and crop temperature. In parallel, parameters relative to crop growth and development were also measured. The reduction of solar radiation above the crop was proportional to the shading intensity of the net. Similar values of air temperature and air vapour pressure deficit were observed under the shading nets and outside. However, the canopy temperature and accordingly, the canopy-to-air vapour pressure deficit were significantly lower under th...

...widely known that light delays elongation growth. There are two
light-sensing systems involved in these responses, the blue light sensitive system and the red light sensitive (phytochrome) system. Phytochrome R : FR ratio is essential for physiological response (Kopcewicz, 2005). Significant reduction in stem elongation of sweet pepper seedlings could be achieved by the exclusion FR light at the end of the day by covering west and south facing walls of the chambers or by exposing plants to photoselective films at the end of the day (Rajapak...

...A-1195, HA-1931, HA-1972 (all Israeli), Flamingo (USA) and Orobelle, Nun-3020, Nun-3019, Tanvi, California Supreme (all Indian varieties) were evaluated for their coloured fruit yield and quality under semi-climate controlled greenhouse conditions, where only the cooling system was operative. The trial was conducted during year 2002-2003 and the crop was grown over a period of 9-10 months. Variety Nun-3020 (yellow fruited) produced highest fruit yield (420.10 q/ha) followed by variety Mazurka (416.20 q/ha). Maximum size and quality of fruits was also recorded in variety Nun-3020 and variety Nun 3019 (red coloured fruits) during the study. Variety Nun-3020 produced maximum fruit weight (230.0 gram/fruit) and maximum fruits of first quality with three to four lobbed fruits followed by variety Nun-3019 which produced average fruit weight of 210.0 gram/fruit with thre...

...ed. Changes in gross composition, the main physico-chemical parameters and mineral composition were evaluated in peppers collected directly from plants and at two different states of maturity (green and red fruits), and in commercially available peppers (green fruits). The total soluble solid content and titratable acidity increased significantly during ripening. The fat, ash and protein contents were generally significantly higher in the red pepper than in the green peppers. The total ascorbic acid in red peppers was 27% higher than that of green peppers. The vitamin C content of commercially available green peppers was up to 39% lower than in the freshly picked peppers. Potassium was the most abundant mineral in green and red peppers. Green peppers purchased in the supermarket contained higher amounts of calcium and sodium than the freshly picked p...

...Capsicum annuum cultivars (CCA321, CCA323 and PBC142 from AVRDC, and Demon-F1 from East-West Seed Co.) and a local C. frutescens cultivar at three stages of harvest maturity (red, turning and green stage) produced under Laos conditions were evaluated for fruit quality and shelf life attributes. All cultivars had less than 1 cm fruit width but differed in length, with CCA321 fruit the longest while that of local cultivar the shortest. The other three cultivars had comparable size index (length to width ratio). Red color measured as a* values was lowest in the local cultivar which had also the highest lightness (L*) values indicating lower color intensity. However, the local cultivar was most favored for spicy flavor at all stages of harvest ripeness. Soluble solids content (SSC) was highest in CCA 323 at red stage. PBC142 had the lowest SSC and highest pH at all maturity stages. Demon-F1 fruits gave the lowest pH among cultivars. During storage at ambient, weight loss increased most in the local cultivar. CCA321 had the lowest weight loss regardless of harvest maturity. CCA323 appeared to be more prone to decay which developed more in fruit at advanced stage of ripening. Capability of turning and green fruit to turn red in storage also differed...

... t produce high-heat fruits would be more resistant to Phytophthora blight than low-heat varieties. The study was conducted by observing infection on both the root and fruit of different varieties of peppers included. The results of the study concluded, however, that there was no relationship between the heat level of the pepper and the plant's resistance to Phytophthora blight. For example, while the disease was slowest to develop on the roots of one variety of jalapeño, it was quickest to develop on t...

...ntal stages to high temperature was investigated in chili pepper (Capsicum annuum L. var. Shishito). Plants were subjected to heat stress (38/30 °C day/night) immediately after anthesis for 5 or 10 days, or from 10 to 30 days after anthesis (DAA), from 30 DAA until harvest of the seeds, or immediately after anthesis until harvest of the seeds. Control plants were grown at 30/22 °C (day/night). Exposure to high temperature (heat stress) during different periods of development after anthesis adversely affected fruit growth, seed yield, and seed quality in chili pepper. Heat stress for the whole period after anthesis, and from 30 DAA until harvest reduced the growth period of chili fruits by 15 and 10 days, respectively. Heat stress from 10 to 30 DAA reduced fruit width...

I still don't know, but keep on searching!

**sssfqt** · 03-12-2009, 01:21 AM

Hello Mr Gipsy.
I'm interested to testing to growing this hot peper.
Can you send a pakage whit seed to my address.

Thanks in advance.

Best regards

*edited by dirtydog*

**pekerwud** · 03-12-2009, 07:01 AM

Originally Posted by Thungsongsausage

Sound great, PM sent. That PEKERWUD is 1 fat bastard................

Definitely less fat than the last time you saw me. 4 months without a drop of that luscious amber liquid and the waist line is finally noticing.

I see your busy trying to make friends with all your name calling.

I hope the peppers burn your tongue!

**sabang** · 03-12-2009, 07:07 AM

Well, I just showed your excellent photoes to Mrs sab Gypsy, and she almost jumped down my throat. PM on it's way.

Incidentally, we were given some hot chillies by a friend when we lived in the Adelaide Hills- hot and dry in Summer, cold and wet in Winter. We had good success with them, and they were indeed Hot- according to mrs, hotter than the 'mouse shit' chillies here. They were grown locally as an ornamental chilli rather than for consumption- those Aussies are such wimps. Great for prik nam pla, and in modest quantities for stir fries, but having too many was a sure fire tummy ache.

Thanks indeed- a very kind offer mate.

**KHUNDAN** · 03-12-2009, 07:25 AM

If you have extra please send me some seeds and I will have a go at it.

Address is:

Thanks in advance

Dan

*edited by dirtydog*

**Loombucket** · 03-12-2009, 07:29 AM

Great thread, Gipsy, and a lot of information. Despite numerous attempts, I still can't do this chilli thing, but they do sound fun to grow. Not in a position to take advantage of your splendid offer, but thanks all the same. Maybe next year?

Green when available

**Nawty** · 03-12-2009, 08:13 AM

Any left ?? Send me some ??

**Gipsy** · 03-12-2009, 08:42 AM

Originally Posted by Nawty

Any left ?? Send me some ??

Yep. Still a few bags left. PM me your address...

BTW: And still some fruit ripening, so after next week there's some more seeds to 'throw around'...

**Gipsy** · 03-12-2009, 08:56 AM

Originally Posted by Loombucket

Maybe next year?

Looks like a number of Teakdorians is going to grow them, so yes, next year we can offer the in bulk quantities.

And whenever you're ready organizing that beautiful garden, PM me, I might have some 'late-comers'...

**Thungsongsausage** · 03-12-2009, 11:03 AM

Originally Posted by pekerwud

Originally Posted by Thungsongsausage

Sound great, PM sent. That PEKERWUD is 1 fat bastard................

Definitely less fat than the last time you saw me. 4 months without a drop of that luscious amber liquid and the waist line is finally noticing.

I see your busy trying to make friends with all your name calling.

I hope the peppers burn your tongue!

Good man! I hope those peppers do burn my tongue

**oldgit** · 03-12-2009, 07:40 PM

Will teach young Nawty some manners, have you any left? Can you send me some PLEASE!!

Have sent you a PM.

**Gipsy** · 03-12-2009, 08:02 PM

Originally Posted by oldgit

Have sent you a PM.

Me too

**panama hat** · 04-12-2009, 09:44 AM

Very nice of you, Gipsy. Green sent

**Gipsy** · 04-12-2009, 04:08 PM

Update: Seeds on the way to the ones who've sent a request/PM so far. Those of you who not have received it by the end of next week, let me know...

Open the little bag, take a deep sniff, take the seeds out of the bag and rub your eyes, or pick your nose with the same fingers... have fun!

Thread: Aji Umba. Or how to spice up your life. Twice!

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