These organic Peruvian chiles are grown by a farm collective in Chincha, Peru that focus on cultivation of indigenous crops to restore the land and strengthen community. This pepper is native to the Andes and has been called the most important ingredient in Peruvian cuisine as it is the cornerstone to many traditional dishes together with garlic and red onions, which is called the “holy trinity” of the Peruvian cuisine. Also called aji Mirasol, Escabeche or Cusqueno. Aji Amarillo grows all over Peru since its one of the few peppers that has been domesticated, although its name means “yellow pepper” the young fruit starts out green, turns yellow at its harvesting peak, but the color changes to orange as it matures. Aji Amarillo is hot, sweet and fruity all at the same time, suited for both raw and cooked applications such as roasting, simmering, boiling and grilling. When used raw, it can be added to salsas, tossed in salads or blended into hot sauces and pastes. When used for cooked preparations can be utilized for stuffing, soups, stews and deep frying. Aji Amarillo pairs well with pretty much everything from potatoes, beans, fish, poultry, pork, beef and even rice. this pepper is versatile adding complex, fruity flavors with a kick of spice to dishes like ceviches, tiraditos, papa a la Huancaina, causa rellena, papa rellena, soups, aji de gallina, seco de carne or just as crema de aji (hot sauce). Aji Amarillo is an excellent source of vitamin C, an antioxidant that can help boost the immune system and contains some potassium and copper.
Packaging: 100% compostable bags. Everything is compostable from the ink to the seal. Bio based materials made from cellulose break down after 18 months in compost. We recommend using the spices as soon as possible, but if you are keeping your spices longer term we recommend putting them in your own glass jars to ensure maximum freshness as the packaging will degrade over time.
Source: Chincha Peru
Net Weight: 6 oz
Our single-origin spices are sourced directly from small farms around the world to highlight the unique terroir of each spice while improving the livelihood of the farmers that grow them.