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Aji amarillo pepper Capsicum baccatum Solanaceae

http://en.wikipedia.org

Scoville heat units

 

15,000,000–16,000,000

Pure capsaicin

8,600,000–9,100,000

 

5,000,000–5,300,000

 

855,000–1,463,700

 

350,000–580,000

 

100,000–350,000

 

50,000–100,000

 

30,000–50,000

  Ají amarillo  30,000–50,000 

10,000–23,000

 

2,500–8,000

 

500–2,500

 

100–500

 

0


 

An aromatic, orange coloured fruit that is most popular in Peru. Often consumed raw in salsas and salads.

Aji amarillo pepper

The Ají amarillo chili (Aji is the caribean word for chili and/or peppers that the Spaniards colonizers extended to most of Central and South America), is typically associated with Peruvian cuisine, and is considered part of its condiment trinity together with red onion and garlic. Aji amarillo literally means yellow chili, however the yellow color appears when cooked, the mature pods are bright orange.

Today the Ají amarillo is mainly seen in South American markets and in Latin American food stores around the world where Peruvian and Bolivian expatriates are numerous. The wild baccatum species (C. baccatum var. baccatum) is most common in Bolivia with outlier populations in Peru (rare) and Paraguay, northern Argentina, and southern Brazil.
Description
Ají amarillo

Pepper varieties in the C. baccatum species have white or cream colored flowers, and typically have a green or gold corolla. The flowers are either insect or self-fertilized. The fruit pods of the baccatum species have been cultivated into a wide variety of shapes and sizes, unlike other capsicum species which tend to have a characteristic shape. The pods typically hang down, unlike a Capsicum frutescens plant, and can have a citrus or fruity flavor.
Culinary usage

Aji amarillo is one of the main ingredients of the Peruvian and Bolivian cuisine condiment and is a main ingredient in many of their dishes and sauces. In Peru the chilis are mostly used fresh, in Bolivia dried and ground. Common dishes with aji amarillo are the Peruvian stew "Aji de Gallina" ("Chili with Hen"), the "Huancaina sauce", and the Bolivian "Fricase Paceno" among others.
Use by Moche
Ají Amarillo Pepper. Moche Culture. Larco Museum Collection.

The Moche culture often represented fruits and vegetables in their art, including Ají amarillo peppers

 

 

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