10 'Aji Amarillo' Hot Pepper seeds, Capsicum baccatum, USDA Organic
(60 days) Aji Chinchi Amarillo is the pepper most frequently used in Peru for seasoning and is one of the most important ingredients in Peruvian cooking, once an Incan staple as well. It has a wonderful fruity flavor with intense heat. This spicy yellow pepper, along with garlic and red onion, make up the "Holy Trinity" of Peruvian plants that are classic spice basics along the Andes.
This chile is found in the famous appetizer Papa a la Huancaína (Peruvian Potatoes with Spicy Cheese Sauce), in Causa rellena (Yellow Potatoes), and in the classic dish Ají de Gallina (Peruvian Creamed Spicy Chicken). It is often incorporated in ceviche, combined with native root vegetables, or used to give seafood dishes an extra kick. Smelling a bit like a raisin, this traditional hot pepper has hints of passion fruit and mango that impart a unique flavor to any dish.
This pepper is rated 30,000 to 50,000 on the Scoville Heat Unit scale. Hot and flavorful. This rare “Chinchi” strain bears smaller peppers, about 3½ in., much earlier in the season than the standard Aji Amarillo.
Aji means chile pepper and amarillo means yellow in Spanish. Just add some caliente and you get the whole picture: hot yellow chile pepper.
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