Buy Aji Amarillo seeds..

Aji Amarillo				30 seeds for $3.99

🧡 Aji Amarillo — The Heart of Peruvian Heat

Bold, golden, and bursting with flavor, the Aji Amarillo is the cornerstone of Peruvian cuisine. Despite its name—amarillo means “yellow”—this Capsicum baccatum variety ripens to a vibrant orange, and turns golden-yellow when cooked. It’s been cultivated in the Andes for over 4,000 years, revered by ancient civilizations like the Moche and Inca for both culinary and symbolic power.

Pods grow 5 to 6 inches long, slightly curved and tapered, with smooth skin and thick walls. The flavor is fruity, slightly sweet, and tangy, with moderate heat ranging from 30,000 to 50,000 Scoville units. Aji Amarillo is used fresh, dried, powdered, or as a paste—and it’s the essential ingredient in dishes like aji de gallina, papa a la huancaína, and Peruvian ceviche. Its burn is gentle and even, making it approachable for most spice loversPepper Geek.

Botanical & Culinary Details:

• Species: Capsicum baccatum
• Shape: Large, tapered pods (5–6 inches), smooth and slightly curved
• Color: Bright orange when ripe; golden-yellow when cooked
• Heat Level: 30,000–50,000 Scoville units 🔥🔥🔥
• Flavor Notes: Fruity, tangy, slightly sweet; tropical brightness with a clean burn
• Texture: Thick-walled; ideal for sauces, pastes, and drying
• Origin: Native to Peru; cultivated for millennia in the Andes

Culinary Applications:

• Blended into creamy sauces like aji amarillo and huancaína
• Used fresh in ceviche, stews, and grilled meats
• Dried and ground into chile powder for seasoning
• Pairs beautifully with garlic, cheese, citrus, and potatoes

Cultural Significance:

• Considered the quintessential Peruvian chile
• Integral to national dishes and regional cooking traditions
• Symbol of culinary identity and agricultural heritage
• Often grown in large containers or fertile in-ground soil