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23 September 2013

30,000-50,000 Scovilles. Since “Amarillo” is the Spanish word for yellow, and “Ají” is the term for chile in South America, this pepper is also appropriately known as the “yellow chile.” The Ají Amarillo is grown in all areas of Peru. Used by the Incas, it is still the most common and popular chile in that country. It may be said that is it possibly the most important ingredient in Peruvian cooking. It grows to about 4-5 inches in length, and despite its name, it actually matures to a deep orange. Like other chiles from this area, the Amarillo has a fruity, berry-like flavor. It is medium in heat level, but it does not leave your mouth burning. It is also great as a condiment. The Ají Amarillo may be sold in Latin food stores and on the internet in its dried or paste form.

30,000-50,000 Scovilles.

Since “Amarillo” is the Spanish word for yellow, and “Ají” is the term for chile in South America, this pepper is also appropriately known as the “yellow chile.” The Ají Amarillo is grown in all areas of Peru. Used by the Incas, it is still the most common and popular chile in that country.

It may be said that is it possibly the most important ingredient in Peruvian cooking. It grows to about 4-5 inches in length, and despite its name, it actually matures to a deep orange. Like other chiles from this area, the Amarillo has a fruity, berry-like flavor. It is medium in heat level, but it does not leave your mouth burning. It is also great as a condiment.

The Ají Amarillo may be sold in Latin food stores and on the internet in its dried or paste form.

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