Aji Amarillo Flakes

Are you looking to add some heat and flavor to your cooking? Look no further than our Aji Amarillo pepper flakes! These vibrant orange flakes are made from ground Aji Amarillo peppers, a type of chili pepper native to South America. Known for their fruity flavor and medium to high level of spiciness, Aji Amarillo peppers are a popular choice in Peruvian cuisine and beyond.

Aji Amarillo peppers, also known as Escabeche, aji verde, and aji cuzqueño, is a medium to hot chile pepper from Peru. It commonly has a Scoville Heat Rating of 30,000-50,000 Scoville Heat Units (SHU). Aji Limo peppers have a very fruity citrus flavor, like passion fruit and mango, and work well in Central and South American cuisines. In Spanish, aji means chili pepper and amarillo means yellow although the pepper tends to be more orange when ripe. It has been cultivated since at least 6,500 B.C. and the ripened fruit is usually 4 to 6 inches long. It belongs to the Capsicum Baccatum family of peppers. 

The taste of the aji pepper is very similar to Scotch Bonnet peppers but with less heat. It is one of the Peruvian trinity family of peppers along with Aji Limo and Rocoto peppers. In Peru, the pepper is commonly made into a versatile paste and then the paste is worked into any number of dishes. 

They are made from crushed Aji Amarillo peppers, which are known for their vibrant yellow color and unique taste. These pepper flakes are perfect for adding a pop of color and flavor to soups, stews, marinades, sauces, and more. They can also be used as a topping for pizza, pasta, and other dishes to add a touch of heat. Plus, they're easy to use – just sprinkle a small amount over your food to add the perfect amount of heat and flavor. So if you're looking to add some bold flavor and heat to your cooking, Aji Amarillo pepper flakes are a great choice! Also available as Aji Amarillo Powder.

Looking for a larger amount?
We offer wholesale discounts on purchases over $500. You can learn about wholesale on our Wholesale Page.

Disclaimer:
Our flakes are sold by weight as they are a commodity. Since they are pure we do not add fillers so how it looks in the bottle may be different than what is shown in the pictures as the density changes with each crop. FDA-approved plastic bottles are only manufactured to specific sizes (i.e. 8 fl oz, 16 fl oz, 32 fl oz) so changing the bottle size for each crop is not possible to always make it look entirely full for every crop.

Frequently Asked Questions about Aji Amarillo Peppers

What is Aji Amarillo?

Aji Amarillo, or "yellow chili," is a vibrant, flavorful pepper native to Peru, essential in its cuisine. It's known for its bright yellow-orange color and a unique flavor that mixes heat with a fruity taste. This pepper is crucial for sauces like Huancaina and Aji de Gallina, and it's used in soups, stews, salsas, and marinades. Aji Amarillo can be found fresh, as a paste, or dried. Its distinctive taste and color are integral to Peruvian culinary tradition.

Is Aji Amarillo spicy?

Yes, Aji Amarillo is spicy but not overwhelmingly so. It typically falls in the range of 30,000 to 50,000 on the Scoville Heat Unit (SHU) scale. This level of heat is considered moderately hot, offering a manageable spice level for many but with enough heat to be noticeable. Its spiciness is balanced by a fruity and slightly sweet flavor, which makes it very distinct in the world of chili peppers.

What recipes are Aji Amarillo peppers typically used in?

Aji Amarillo peppers are pivotal in Peruvian cuisine, featuring prominently in dishes like Aji de Gallina, a creamy chicken dish, and Papa a la Huancaina, potatoes in a spicy sauce. They're also essential in ceviche for a spicy nuance, and in Huancaína sauce for its creamy, spicy flavor. These peppers enhance the taste of Lomo Saltado, Carapulcra, and Anticuchos, providing a unique mix of heat and fruitiness. Additionally, Aji Amarillo is used in sauces for Causa Rellena and seafood stews like Parihuela. Its paste form is versatile, used in various condiments and as an all-purpose flavor booster. The pepper's ability to add both heat and a distinctive flavor profile makes it a staple in Peruvian cooking.

How can I make an Aji Amarillo paste?

To make Aji Amarillo paste from powder, mix 2 tablespoons of the powder with water or vinegar, adjusting for a thick consistency, and optionally cook with seasonings. For flakes, soak them in hot water for 10-15 minutes to soften, then blend with water or vinegar until smooth. Both methods might include cooking with additional flavors like garlic. Once blended to the right consistency, let the paste cool and store it in an airtight container in the fridge. Use oil on top to preserve it longer. This paste can replace fresh Aji Amarillo in recipes, providing heat and flavor.

What is something interesting about Aji Amarillo peppers?

Aji Amarillo peppers are dubbed the "DNA of Peruvian cuisine" for their integral role in the country's food culture. They turn bright orange when ripe but are named for their yellow color when cooked. These peppers have been a part of Peruvian diets since Inca times, making them one of the oldest domesticated peppers. They possess a unique flavor profile, combining fruitiness with moderate heat, and are rich in vitamins and antioxidants. The plants themselves are identifiable by their hairy leaves, distinguishing them in the pepper family.

Learn More:
Do you want to learn more about Aji Amarillo Peppers? Check out our Aji Amarillo Pepper Guide on our blog.