Ají Amarillo

Ají Amarillo is the most important chili in Peruvian cuisine, used by the Incas and still central to the country's condiment trinity alongside red onion and coriander. Despite its name — 'yellow chili' — the mature pods are a vivid deep orange, with the yellow color appearing only after cooking. It has a distinctive fruity, slightly tropical flavor that anchors dishes such as ají de gallina, Papa a la Huancaína, and ceviche, and is widely used fresh or as a paste.

Days to maturity

~120 days

Plant height

~60 cm (2 ft)

Best use

Peruvian sauces, ceviche, stews

Species

Capsicum baccatum

Origin

Peru (Andean region)