The Aji Amarillo is a famous Peruvian Capsicum baccatum variety and a cornerstone of traditional Peruvian cuisine. Its name translates to “yellow chilli” in Spanish, although the pods mature from green to a deep orange-yellow colour. The variety produces elongated smooth-skinned pods typically growing 10–15 cm in length. Heat levels generally range between 30,000 and 50,000 Scoville Heat Units, delivering a moderate building heat balanced by an intensely fruity flavour profile. The taste is sweet, tropical, citrusy, and slightly berry-like with subtle raisin undertones often compared to mango and passionfruit. The Aji Amarillo is highly valued in both fresh and paste form and is considered one of the essential flavour bases of Peruvian cooking alongside garlic and red onion. It is widely used in traditional dishes such as Papa a la Huancaína, Ají de Gallina, ceviche, sauces, stews, marinades, and fresh salsas. SHU:30,000 – 50,000 SHU Origin:Traditional Capsicum baccatum variety originating from Peru and regarded as one of the most important chillies in Peruvian cuisine.
