Ají Amarillo is most important pepper in Peruvian cuisine. Rating 30,000-50,000 SHU, it offers moderate heat with unique fruity flavor profile including notes of raisins and passion fruit. The orange-yellow color gives it the name (amarillo means yellow). Essential in countless Peruvian dishes including causa, ceviche, and ají de gallina. The flavor is distinctly different from C. annuum or chinense varieties. Often used as paste in Peruvian cooking. Can be difficult to find fresh outside Peru. C. baccatum species has unique floral flavor.

Fruity heat with raisin, passion fruit notes

Peruvian cuisine essential, ceviches, causa