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. Below find the most commonly used ajis in the Peruvian cuisine.
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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In loving memory of "Jack" & "Lola"