AJI

Given its lightness, it can be used in a very versatile way, even to season without using salt. In cooking, it pairs well with white meats, fish, savory pies, vegetables (both cooked and raw), fruits, legume soups, and pasta. In Peru, it is used for fish gazpacho. Ajì amarillo, which in Spanish means yellow chili, has a tropical fruity aroma with floral notes and even hints of ginger and raisins. Already used in Inca cuisine, it became Peru's chili pepper and is included in many recipes from that region.

DESCRIPTION: The Aji is a mildly spicy chili, also known as "Peruvian yellow chili" because it grows spontaneously in the mountains of Peru, but specimens can also be found in Bolivia and Ecuador. For Peruvians, Aji represents a feeling, an emotion, and a memory of thousands of years of Inca culture. Its berry can elongate up to 12-15 cm. Initially green, but when fully ripe, it takes on a straw-yellow hue with golden shades.

It is ideal for adding color and flavor to delicate dishes without the strong spiciness of capsaicin, with about 500 SHU.