Ají amarillo
| Ají amarillo | |
|---|---|
| Species | Capsicum baccatum |
| Cultivar | 'Ají amarillo' |
| Origin | Peru |
Ají amarillo (Spanish for "yellow chili"), also called ají escabeche, is a variety of chili pepper of the species Capsicum baccatum grown in Peru. Despite the name, the fruit ripens to a deep golden-orange. It is one of the most important ingredients in Peruvian cuisine, and in its dried form it is known as ají mirasol.[1][2]
Description
[edit]The pods are elongated and tapering, ripening from green to a bright golden-orange. Ají amarillo has a fruity flavour that is often compared to passion fruit and mango, with a moderate heat of roughly 30,000 to 50,000 Scoville heat units, comparable to a serrano pepper.[1][2] When the fresh pods are dried, usually in the sun, they are called ají mirasol, which has a more concentrated, raisin-like sweetness used in slow-cooked dishes.[1]
Culinary use
[edit]Ají amarillo is regarded as one of the most important ingredients in Peruvian cooking; together with garlic and red onion it is sometimes described as part of a "holy trinity" of Peruvian flavour. It gives many national dishes their characteristic colour and taste, among them ají de gallina, papa a la Huancaína and lomo saltado.[2][1]
Recognition
[edit]In January 2025 the spice company McCormick named ají amarillo its "Flavor of the Year", citing growing interest in Peruvian flavours beyond their traditional cuisine.[2][3]
References
[edit]- 1 2 3 4 "Aji Amarillo: The Peruvian Chili Pepper You Should Know". Tasting Table. Retrieved 23 August 2026.
- 1 2 3 4 "McCormick predicts this flavor will dominate menus in 2025". CNN. 28 January 2025.
- ↑ "McCormick Unveils 2025 Flavor of the Year and Flavor Forecast 25th Edition" (Press release). McCormick & Company. 28 January 2025.
