Peruvian Aji - Chili Peppers

Aji, also known as pimiento chile, originated in the Americas and have been cultivated for around 7000 years. Chili Peppers might have been the first spice with which ancient Peruvians seasoned their dishes and were found in many archeological excavations. Today there are around 300 varieties of chili peppers in Peru being an essential part of the local cuisine.

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Aji Panca

Peruvian Aji - Chili Peppers
Aji Panca is the second most common aji variety in Peru and frequently used in the Peruvian cuisine. It matures from green and yellow to a dark red burgundy color.

(Aji) Rocoto

Peruvian Aji - Chili Peppers
Rocotos look a little like a small version of a bell pepper. But be careful, these peppers are extremely hot! Red, green or yellow on the outside, they have black seeds. Peruvians love their rocotos.

Aji Mirasol

Peruvian Aji - Chili Peppers
Aji Amarillo in its dried form is called Aji Mirasol. Used as a whole pepper or grounded, it has like its fresh counterpart many uses in the Peruvian kitchen.

Aji Limo

Peruvian Aji - Chili Peppers
Aji Limo normally is a small chili pepper that can be found in different colors like yellow, green, orange, red and purple. Take care, Aji Limo is really hot! It's usually used to season Peru's national dish, the ceviche, or other Peruvian fish and seafood dishes.

Aji Amarillo – Peruvian Yellow Chili Pepper

Peruvian Aji - Chili Peppers
For over 7000 years, Ajis, Peruvian chili peppers, are cultivated in the country and today are an essential part of the local cuisine. From the around 300 varieties of chili peppers grown in Peru, the Aji Amarillo surely is one of the most commonly used and probably even the most important ingredient in Peruvian cooking.
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