Aji Amarillo

The aji amarillo is a member of capsicum baccatum, one of the five domesticated pepper species, and is grown all over Peru. The aji amarillo means chili pepper and amarillo means yellow in Spanish—is considered part of the Peruvian “holy trinity” when it comes to their cuisine, along with garlic and red onion.

The famous Peruvian chef Gastón Acurio named this spicy, fruity chili pepper the most important ingredient in Peruvian cooking. Aji amarillo is used in many classic Peruvian dishes, such as causa rellena and papa a la huancaína, as well as aji de gallina (Peruvian spicy creamed chicken).