Aji is a form of chili pepper. Here is a link that may assist you.

Here is a link that might be useful: Aji

That's a pretty generic name to be throwing on the label.

Any chance for a close-up picture of an open flower?

Id'ing the flower may help us narrow it down.

Definitely... I'll take a picture this weekend and let you know!

Hi Sjetski... Attached is an up-close picture of one of the flowers. Would love to hear your opinion....

Not a Baccatum flower.

My experience with south american nomenclature is that anything labeled "Aji" does not automatically mean it's a Baccatum. I've seen it quite a few times before so i'll caution everyone else not to assume anything when they see the word "Aji".

This narrows it down to either Chinense or Annuum, and going by that long green pod and leaf shape i'd bet it's an Annuum type. Annuum = the standard pepper family which includes Bell, Wax, Jalapeno, Cayenne, Italian frying peppers etc etc etc.

Most annuums taste better fresh/ripe, pickled or grilled, whereas others really shine as powders. So if the taste ain't so great fresh then cook them over charcoal, or dry them and grind them into powder.

Thanks Sjetski for your opinion. We harvested our first one last week... not too hot, but it was nice in the eggs. To be honest, really reminded me of the peppers one might find in general tso's chicken from any chinese restaurant.