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Capsicum baccatum var. pendulum
Also called Brown's Pepper, Peruvian Pepper, Aji, Cultivated Baccatum
Ají amarillo is a Peruvian chili pepper variety of Capsicum baccatum, grown mainly for its golden-orange, fruity pods used in Peruvian cooking. It is a perennial in frost-free climates and is usually grown as an annual in cooler regions, needing a long warm season to ripen.
Ají amarillo (Spanish for "yellow chili"), also called ají escabeche, is a variety of chili pepper of the species Capsicum baccatum grown in Peru and Bolivia. Despite the name, the fruit ripens to a deep golden-orange. It is one of the most important ingredients in Peruvian cuisine, and in its dried form it is known as ají mirasol.
Ají amarillo is regarded as one of the most important ingredients in Peruvian cooking; together with garlic and red onion it is sometimes described as part of a "holy trinity" of Peruvian flavour. It gives many national dishes their characteristic colour and taste, among them ají de gallina, papa a la Huancaína and lomo saltado.
Cayenne pepper · Cayenne Pepper · Almapaprika · Cayenne pepper · Locoto · Capsicum benoistii · Capsicum caatingae · Capsicum caballeroi · Capsicum campylopodium · Capsicum carassense · Ulupica Pepper · Tova Pepper
Text excerpted from the Wikipedia article Ají amarillo by its contributors, under CC BY-SA 4.0; the excerpts and the care summary drawn from them are shared under the same licence.
The care summary was written by AI (Claude, Anthropic) from the sources on this page, with general growing knowledge where they are silent. Check before relying on it.
