Mi Peru Aji Amarillo

Aji Amarillo is a variety of Capsicum baccatum (a chili pepper) grown in Peru and used in Peruvian cuisine. Aji Amarillo is one of the most common types of aji in Peru, and recently named the most important aji with its ability to flavor Lomo Saltado and Causas. The peppers grow to 4 to 5 inches in length and matures to a bright orange. The aji amarillo pepper has a fruity, subtle, smoky flavor and a medium heat level.

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Aji Amarillo is a variety of Capsicum baccatum (a chili pepper) grown in Peru and used in Peruvian cuisine. Aji Amarillo is one of the most common types of aji in Peru, and recently named the most important aji with its ability to flavor Lomo Saltado and Causas. The peppers grow to 4 to 5 inches in length and matures to a bright orange. The aji amarillo pepper has a fruity, subtle, smoky flavor and a medium heat level.
Aji, or chile peppers, are native to Peru, and the country boasts many distinct indigenous varieties that are used as a base for most of Peruvian traditional cooking.
Aji peppers are rich in vitamins A, B, and C. The active ingredient is capsaicin, which delivers many health benefits. Capsaicin helps with weight management. While the exact reasons remain unclear, research reveals that capsaicin can increase energy, increase lipid oxidation, and reduce appetite. Studies show that when eaten regularly, capsaicin can effect marked weight loss over a one-to two-year period.

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