Ají peppers produce capsaicinoids, which are the chemicals that make peppers spicy. These chemicals discourage mammals and fungi from eating the fruit, while allowing birds (who are immune to the spice) to eat the fruit and spread their seeds. In addition, when ají plants experience periods of drought, they can slow down their growth and maintain their internal functions.
Insects, slugs, snails and caterpillars can eat or damage the ají pepper. If the plant is overwatered, fungi can kill the plant, or the plant can rot and die. Insects can also spread viruses to the plant, causing it to die. If temperatures stay below 55°F or above 90°F, the plant will die.
The ají plant is pretty resilient, but extreme weather like droughts, flooding and heatwaves in growing regions challenges local farmers.
