Ají Amarillo Pasta 7.5 oz

Ají Amarillo

Ají Amarillo, often referred to as the Peruvian yellow chili pepper, is a vibrant and essential ingredient in Peruvian cuisine. This chili pepper is known for its bright yellow-orange color, medium heat, and distinct fruity flavor. It is a cornerstone in many traditional dishes, contributing both color and a unique taste that is beloved across Peru.

Cultural and Traditional Facts

• Cultural Significance: Ají Amarillo is deeply ingrained in Peruvian culinary traditions. It is a key component in many iconic dishes such as “ají de gallina,” “causa rellena,” and “papas a la huancaína,” reflecting its importance in Peruvian gastronomy.

• Historical Roots: The use of Ají Amarillo dates back thousands of years to pre-Columbian civilizations. It has been cultivated and utilized by indigenous peoples in Peru for centuries, and remains a symbol of the country’s rich agricultural heritage.

• Traditional Preparation: Ají Amarillo is often used fresh, dried, or as a paste. The paste, made by blending the cooked peppers, is a common way to incorporate its flavor into sauces, stews, and marinades.

Taste Profile

• Flavor Notes: Ají Amarillo boasts a unique flavor profile that combines medium heat with a fruity and slightly tangy taste. It has hints of tropical fruit, such as mango and passionfruit, which add a subtle sweetness to its spiciness.

• Heat Level: The chili has a moderate heat level, typically measuring between 30,000 to 50,000 Scoville Heat Units (SHU). This makes it spicy enough to add a kick to dishes without overwhelming the other flavors.

• Aroma: The pepper’s aroma is fragrant and fruity, enhancing the sensory experience of any dish it is used in.

Culinary Uses

• Ají de Gallina: A traditional Peruvian dish featuring shredded chicken in a creamy, spicy sauce made with Ají Amarillo paste.

• Causa Rellena: A layered potato dish flavored with Ají Amarillo and filled with ingredients such as tuna, avocado, and vegetables.

• Papas a la Huancaína: Boiled potatoes served with a creamy, spicy cheese sauce made from Ají Amarillo.

• Salsas and Sauces: Ají Amarillo paste is used to create vibrant and flavorful salsas, perfect for pairing with grilled meats, seafood, and vegetables.

• Marinades and Stews: The pepper is also used in marinades for meats and in hearty stews, adding depth and complexity to the dishes.

Nutritional Facts

• Vitamins: Ají Amarillo is rich in vitamins A and C. Vitamin A supports vision and immune function, while vitamin C boosts the immune system and promotes healthy skin.

• Antioxidants: The pepper contains antioxidants that help protect the body from free radicals, reducing the risk of chronic diseases.

• Capsaicin: Like other chili peppers, Ají Amarillo contains capsaicin, a compound known for its anti-inflammatory and pain-relieving properties.

• Low Calorie: It is a low-calorie ingredient, making it a healthy addition to a balanced diet.

• Minerals: The pepper provides essential minerals such as potassium, magnesium, and iron, which are important for overall health and well-being.