About Ají Amarillo
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.
Flavor profile
Fruity heat with raisin, passion fruit notes
In the kitchen
Peruvian cuisine essential, ceviches, causa
Growing information
- Difficulty
- Moderate
- Days to harvest
- 90-100 days
- Plant height
- 36-48 inches
Sources
- Website or article PepperFriends — Lista completa delle varietà di Capsicum (opens in a new tab)
- Website or article Wikimedia Commons — Aji Amarillo pepper.jpg (opens in a new tab)
Sources are added by editors when they verify a fact. Fields without a listed source are recorded from imports or model suggestions and shown as unreviewed until checked.
Similar peppers
- Sugar Rush Peach 50,000 – 100,000 SHU Same species and medium heat
- Aji Umba 30,000 – 50,000 SHU Same species and medium heat
- Aji Pineapple 20,000 – 30,000 SHU Same species and medium heat
- Aji Mango 30,000 – 50,000 SHU Same species and medium heat
- Orange Blob 30,000 – 50,000 SHU Same species and medium heat
- Aji Melocoton 30,000 – 50,000 SHU Same species and medium heat
Matches are rule based: same species and heat band first, then origin, then heat band. Compare with the top two →
Reviews & ratings
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