Product Description

The Aji Amarillo and Aji Mirasol peppers are the same, with the latter being the name given to the Aji pepper after it has been dried in the sun. Native to Peru, these peppers are mostly grown along the southern coast where they can receive ample sunlight, and are known for their unique fruity flavor with a subtle spicy kick. The Aji Amarillo ranks between 30,000 and 50,000 on the Scoville scale.

These spicy chilies are members of the Capsicum baccatum family and are an important ingredient in Peruvian cuisine, known as Aji Amarillo, Aji Escabeche, Aji Limon, or simply as yellow chilies. They are most often used as a paste, dried and ground into a spice, and are also a good candidate for stuffing or grilling. Fresh Aji Amarillo chilies can be diced and added to salsas, pureed into a paste, or used to flavor soups. In Peru, the Aji Amarillo is considered part of the essential condiment trio along with onions and garlic.

Aji Amarillo chilies have a rich history, as members of the baccatum species have been cultivated for over 7,000 years in South and Central America. The name baccatum is a loose translation of “berry-like,” referring to the shape of the fruits of the species.