![]() The Scoville Heat Units of this pepper do not extend to the scale of the millions. Unlike the Bhut Jolokia or the Carolina Reaper, the Aji Amarillo is not a crazy-hot chili pepper. However, you can usually still spot a few ripples on the surface. The skin of the Aji Amarillo peppers is glossy with a smooth appearance. baccatum cultivars.Īs the pepper ripens and matures, they go from green to yellow, and finally to a rich, deep orange. Fully mature peppers can measure 4 to 6 inches in length and are around 1.25 inches thick. The shape of these peppers is long, like a Serrano pepper, and as thick as a Jalapeño. However, the original cultivation is still largely restricted to Peru, Bolivia, Ecuador, and Brazil. In recent years, chili pepper producers all over the world have tried their hands at developing new cultivars based on the Aji Amarillo chiles. Many of his popular dishes used Aji Amarillo flakes and chili powder. In the 1990s, he introduced Peruvian cuisine to audiences in the west. But until the 1990s, these uniquely Peruvian chile peppers were largely unknown to the rest of the world.Īll that started to change with the arrival of the world-renowned Peruvian chef Gaston Acurio. ![]() Even today, Aji Amarillo is the most common chile in Peru. baccatum were developed in the region, including the Aji Amarillo.Īrchaeological and anthropological data indicate that these chili peppers were used extensively by the ancient Incan civilization. baccatum occurred in the region of Llanos de Moxos – the Moxos Plains of Bolivia – by the local Arawak people. Human consumption of chili peppers like the Aji Amarillo dates back at least 7,000 years.Įvidence suggests that the earliest domestication of C. In fact, you can find cultivars from all major Capsicum species in Peruvian markets today. This is why the diversity of chili peppers is the highest in the world in Peru and Bolivia. According to scientists, the first chili peppers originated in this region before spreading to the rest of South America and the Caribbean. The jungles of Peru and Bolivia have a special place in the history of chili peppers. A Brief History of the Aji Amarillo Pepper Other prominent cultivars of this species include the Aji Cito, Aji Cristal peppers, Aji Dulce, Aji Panca, and Aji Limo. The yellow chile is the most widely cultivated C. In their dried form, the chiles have a brownish-amber shade. The cooked or processed Peruvian chile peppers do lose some of their colors and become pale and yellowish. In Spanish, escabeche is a dish of fish marinated in spices, so the name Aji Escabeche indicates it is a chili used for a fish recipe. The hot chile is also called Aji Escabeche. As the fruit matures, its color turns into vibrant shades of orange. The traditional pepper cultivars of this species have names that all start with aji, which means “fruit” in Latin American countries and the Caribbean.Īlthough the name Aji Amarillo literally means “yellow pepper”, it is not quite true. baccatum is largely restricted to the South American continent, particularly the countries of Peru, Bolivia, Ecuador, and Colombia. Within the Capsicum family, there are more than 20 different species, five of which are widely cultivated around the globe – C. Like most other chili peppers used in cooking, Aji Amarillo peppers belong to the genus Capsicum. The chili pepper has a long history dating back thousands of years in the Andean region. ![]() It’s an integral part of traditional Peruvian and Bolivian cuisine. Spice Level: 30,000 to 50,000 SHUs mild to medium heatĪppearance: Elongated, 4 to 5 inches, smooth skin, thin-fleshed pods, ripens into shades of orangeįlavor Profile: Fruity, sweet, tart, tropical What Is the Aji Amarillo Pepper?Īji Amarillo is a unique chili pepper found mainly in the South American countries of Peru, Bolivia, Ecuador, and Colombia. ![]() If you want to learn more about this shockingly flavorful chili pepper, read on! Aji Amarillo Chile Pepper – Quick FactsĬommon Names: Aji Amarillo Pepper, Yellow Chile, Aji Escabeche In this article, we will look closely at one such pepper – the Aji Amarillo chiles. Other peppers are more exotic and are largely used only in certain countries or regions. ![]() Some of them are quite famous – like the Jalapeño, Habanero, and Ghost peppers, for instance. There are approximately 4,000 different varieties of chili peppers. Chili peppers are an integral part of the local cuisine in many parts of the world. ![]()
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