Aji Amarillo Pepper

The Aji Amarillo (Capsicum baccatum) is a staple in Peruvian cuisine, known for its distinct fruity and citrusy flavor combined with a medium heat. Its name translates to "yellow chili pepper" in Spanish, though the pods typically ripen to a vibrant golden-orange.

• Flavor: Sweet, bright, and fruity, with complex tropical notes reminiscent of mango, passionfruit, and apricot. When dried, some describe the taste as having a subtle raisin-like quality.
• Heat: Moderate, with a range of 30,000–50,000 Scoville Heat Units (SHU). The heat level is comparable to a serrano pepper and is typically a balanced warmth that complements the pepper's complex flavor.
• Origin: An ancient, heirloom variety from the Andes region of Peru. It is one of the most important ingredients in Peruvian cooking, prized for both its taste and color.
• Appearance: The long, slender pods grow to be 4–5 inches long with smooth, waxy skin. While named "yellow," they mature to a deep golden-orange.
• Culinary Uses:
  • Peruvian Cuisine: A core ingredient in many Peruvian dishes, including papa a la huancaína (potatoes with spicy cheese sauce), ají de gallina (creamed spicy chicken), and ceviche.
  • Pastes and Sauces: The pepper is often puréed into a paste to form the base of many sauces, providing its signature flavor and a warm, golden color.
  • Seasoning: It can be used fresh in salsas or dried and ground into a chili powder.
  • Cooking: The pepper holds up well to grilling, frying, and stuffing.