Product Description
PURPOSE
WHAT IS IT?
This fabulously fruity pungent Peruvian pepper brings that brilliant yellow hue to a lot of peruvian cooking, along with a gradual, yet assertive heat (30K to 50K Scovilles), if not fully deseeded. It’s a wonderful alternative to more musky, smoky peppers.
EXPERIENCE
This medium spice, fruity chile pepper can be used on it’s own or as a background ingredient to add complexity to a recipe. Blend it with red onion and cilantro (corriander) and you have the trinity combo of Peruvian cooking.
TRADITIONAL USES
- Peruvian Soups
- Salsa
- Spicy sauces
- Added to baked goods
IMPROVISATIONAL ‘RIFFS’
- Powered Up Pumpkin Soup
- Jazz Chef Si! Si! Si! Meat Rub
- Aji-cilantro rice is oh-so-nice
- Puts a pop in your stew
- Lentils Lima - A Peruvian twist on an Indian classic
THE BACKSTORY
Aji means chile pepper, and amarillo means yellow. It’s one of five cultivars of the capsicum baccatum family of peppers that includes:
- Ají amarillo
- Piquanté Pepper
- ají limon
- Bishop’s crown
- Brazilian Starfish
- Wild Baccatum
- Sugar Rush Peach
Their origins are from the Andean region of South America, most centrally focused in Perú. The pepper is most often used as a condiment, but it appears in a bunch of delicious dishes as well!
AKA
- amarillo chili
- ají escabeche
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