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"Aji" means chile pepper in Spanish, and "amarillo" means yellow. But while these are named yellow chile peppers, they actually mature to a deep orange color. The Aji Amarillo is widely heralded as the most important ingredient in Peruvian cooking. This is a hot chiles and comes in at 30,000 to 50,000 SHU (Scoville Heat Units). It has a raisiny aroma.
The Aji Amarillo Chile is thought to have originated in Bolivia or Peru and it is believed to have been domesticated in Peru about 2500 B.C. Also known as Aji Escabeche, Yellow Chile, Peruvian Chile and is frequently called Cusqueno when in the dried form. Unlike the more common Mexican and Caribbean chiles this is considered a Latin American chile and is used mostly with potatoes and other root vegetables, guinea pig, ceviche and some seafood dishes. It is also found in these classic Peruvian dishes - causa rellena and papa a la huancaína. For more recipes you might be interested in Peruvian Beef Stew, Striped Bass Tiradito with Aji Amarillo Salsa and Causa Rellena and Aji Amarillo Chili with Fire Roasted Peppers in creamy Polenta. These dried Aji Amarillo Chilies have had their stems removed for your convenience. There are approximately 5 chiles per ounce. We also stock a large and growing selection of dried chiles such as Ancho, Chipotle, Pasilla Negro, Habanero, Guajillo, New Mexico, California, Birds Eye and Cascabel. You will also find many convenient to use Chile Powders. |
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