Description
Aji Amarillo Chilli is one of Peru's most celebrated chillies, prized for its distinctive fruity flavour, aromatic warmth and important place in traditional South American cooking. A member of the Capsicum baccatum family, Aji Amarillo has been cultivated in the Andean region for centuries and remains an essential ingredient in Peruvian cuisine.
The name Aji Amarillo translates as "Yellow Chilli", although the fresh pods actually ripen to a beautiful golden-orange colour. When dried, they develop a much darker reddish-brown appearance, with deeply wrinkled skins and a concentrated, rich chilli aroma. In Peru, the dried form is traditionally known as Aji Mirasol.
Aji Amarillo is particularly appreciated for its wonderful fruity flavour, offering notes reminiscent of tropical fruits, citrus and subtle raisin-like sweetness. Drying concentrates these characteristics, creating a deeper, rounded flavour with a gentle earthy richness.
With an estimated heat of approximately 30,000–50,000 Scoville Heat Units (SHU), Aji Amarillo provides a satisfying chilli kick without overwhelming its distinctive fruity character. The heat develops gradually, producing a pleasant, lingering warmth.
These whole dried pods are ideal for traditional Peruvian dishes such as Aji de Gallina, Papa a la Huancaína, sauces, stews, marinades and chilli pastes. They can be rehydrated in warm water before blending into a paste or chopped and added directly to slow-cooked recipes.
Produced in Ecuador
Heat Level: Level 3 – approximately 30,000–50,000 SHU.
Flavour: Fruity, citrusy and aromatic with tropical fruit notes, subtle raisin-like sweetness and rounded chilli warmth.
Variety Origin: Peru, South America.
Species: Capsicum baccatum.
Pack Size: 50g – approximately 8–12 whole dried chilli pods, averaging 4–6g each. Individual pod weights and quantities vary naturally.
