Aji Amarillo Powder

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 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. You can use this powder to make a paste, simply by adding water and you can also make a vibrant sauce. The pepper is also commonly used to make salsa, ceviche, street tacos, salsa, root dishes, chili, and pairs well with chicken and fish. 

This is pure Aji Amarillo pepper powder, there are no other ingredients. Our powder tests on the high end at just under 50,000 SHU. Also available as Aji Amarillo Flakes.

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We offer wholesale discounts on purchases over $500. You can learn about wholesale on our Wholesale Page.

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.