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. Below find the most commonly used ajis in the Peruvian cuisine.

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Aji Amarillo

Aji Amarillo

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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Aji Panca

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.
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(Aji) Rocoto

(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!
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Aji Mirasol

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 numerous uses in the Peruvian kitchen.
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Aji Limo

Aji Limo

Peruvian Aji - Chili Peppers
Aji Limo are small chili peppers that come in different colors like yellow, green, orange, red and purple. Take care, Aji Limo is really hot!
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5 results - showing 1 - 5

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