Aji Amarillo
📷 Photo: Semillas.de
The aji amarillo is a Capsicum baccatum chili and arguably the most important pepper in Peruvian cooking. The baccatum species is centered on the Andean region of South America, and archaeological evidence shows peppers were cultivated in Peru for thousands of years. Despite its name, which means yellow chili, the elongated pods ripen to a vivid golden orange. Heat sits in the moderate range, roughly 30,000 to 50,000 Scoville Heat Units, comparable to a serrano. Its signature is flavor rather than firepower: a fruity, tropical character with notes of mango, passion fruit, and dried apricot, and a clean heat that builds then fades quickly. It forms part of the flavor foundation of Peruvian cuisine, appearing in dishes such as aji de gallina, papa a la huancaina, and countless sauces, often sold as a bright paste. Its color and fruitiness distinguish it sharply from smoky Mexican chilies.
The aji amarillo is a Capsicum baccatum chili and arguably the most important pepper in Peruvian cooking. The baccatum species is centered on the Andean region of South America, and archaeological evidence shows peppers were cultivated in Peru for thousands of years. Despite its name, which means yellow chili, the elongated pods ripen to a vivid golden orange. Heat sits in the moderate range, roughly 30,000 to 50,000 Scoville Heat Units, comparable to a serrano. Its signature is flavor rather than firepower: a fruity, tropical character with notes of mango, passion fruit, and dried apricot, and a clean heat that builds then fades quickly. It forms part of the flavor foundation of Peruvian cuisine, appearing in dishes such as aji de gallina, papa a la huancaina, and countless sauces, often sold as a bright paste. Its color and fruitiness distinguish it sharply from smoky Mexican chilies.
