Aji amarillo

Aji Amarillo

Aji Amarillo (Capsicum baccatum) is a type of chili pepper that is native to South America, particularly Peru. It is a key ingredient in Peruvian cuisine and is known for its bright orange-yellow color and fruity flavor. The name "Aji Amarillo" translates to "yellow chili" in Spanish, although the pepper is more orange than yellow when ripe.

Description

Aji Amarillo peppers are typically 4 to 5 inches long and about 1 to 1.5 inches wide. They have a thick flesh and a distinctive, fruity flavor with a moderate heat level. On the Scoville scale, Aji Amarillo peppers range from 30,000 to 50,000 Scoville Heat Units (SHU), making them hotter than a jalapeño but milder than a habanero.

Culinary Uses

Aji Amarillo is a staple in Peruvian cuisine and is used in a variety of dishes. It is often used fresh, dried, or as a paste. Some popular dishes that feature Aji Amarillo include:

• Aji de Gallina: A creamy chicken stew that uses Aji Amarillo paste to add flavor and color.
• Papa a la Huancaína: A dish of boiled potatoes covered in a spicy cheese sauce made with Aji Amarillo.
• Ceviche: Aji Amarillo is sometimes used to add heat and flavor to this popular seafood dish.

Nutritional Information

Aji Amarillo peppers are rich in vitamins and minerals. They are an excellent source of vitamin C, vitamin A, and vitamin B6. They also contain capsaicin, which is known for its anti-inflammatory and metabolism-boosting properties.

Cultivation

Aji Amarillo is typically grown in warm climates and requires a long growing season. The plants can reach heights of up to 5 feet and produce peppers throughout the growing season. They thrive in well-drained soil with plenty of sunlight.

Cultural Significance

In Peru, Aji Amarillo is more than just a culinary ingredient; it is a part of the national identity. It is often referred to as the "soul of Peruvian cuisine." The pepper is celebrated for its unique flavor and is a key component in many traditional dishes.

See Also

• Capsicum
• Peruvian cuisine
• Scoville scale

References

• "The Peruvian Pepper: Aji Amarillo." Peruvian Culinary Institute. Retrieved from [1]
• Smith, J. (2020). Peppers of the World: A Guide to the Best Varieties. New York: Pepper Press.

External Links

• Aji Amarillo on PepperScale
• Peruvian Travel: Aji Amarillo