Description

Species: Baccatum, Easy to grow, High yield, Peruvian, Upper Mid Heat

Aji Amarillo, a member of the Capasicum Baccatum family, is a remarkable chilli variety. It thrives well in pots, displaying a large, drooping plant. When grown in the ground, it attains significant size, necessitating staking due to the weight of the pods on the branches.

Taste Profile

The flavour of Aji Amarillo is described as having a delightful sweet capsicum taste, complemented by a crunchy texture. Discover more about its taste in our chilli tasting video.

Heat Level

Aji Amarillo delivers an upper-medium heat level having 30,000 – 50,000 SHU on Scoville scale, providing a satisfying and robust burn. It strikes a balance between spiciness and palatability.

Texture and Appearance

The pods, measuring 15 cm in length and 2.5 cm in width, showcase a visually appealing bright orange colour. Their thickness and juiciness contribute to the overall tactile experience.

Size of Plant

In a pot, Aji Amarillo can easily reach a height exceeding 1.5 metres, while in the ground, it tends to grow even larger. The plant’s pendulous nature adds to its aesthetic appeal.The plant has a lengthy growing season.

Culinary Uses

Aji Amarillo is a versatile ingredient in the kitchen, commonly used to create delicious chilli paste and enhance the flavour of salads. A simple recipe involves blending the pods with apple cider vinegar, sugar, and salt, then simmering the mixture for 30 minutes before storing it in a sterilised glass container. The resulting paste can be refrigerated for up to a year after opening, allowing for prolonged enjoyment of its unique flavour.

Growing and Care

These peppers thrive in warm climates and require well-drained, fertile soil. They flourish under full sunlight and need consistent watering, but avoid overwatering. Pruning can help enhance growth.

Fun Facts

• Aji Amarillo is a key ingredient in Peruvian cuisine and is used in many traditional dishes, adding both flavour and heat.
• It’s a versatile chilli that pairs well with various ingredients, making it a popular choice in Latin American cooking.