What is Ají Amarillo?
In this video, you will learn what is Ají Amarillo, what delicious Peruvian dishes use this spicy pepper and where you can find it.
What is Ají Amarillo? It is a bright-orange, spicy yellow pepper from Peru. It is native to South America, and has been used for thousands of years. It is the most important ingredient in Peruvian cuisine.
What does it taste like? Ají Amarillo offers a uniquely fruity, yet complex, nutty flavor. It is subtle, yet full bodied, making it a great ingredient for spicy sauces and stews.
How spicy is Ají Amarillo? It is considered medium hot. Rated in the Scoville scale between 30,000 and 50,000 units. It is less spicy than a habanero pepper.
What is it used for? Ají amarillo is a key ingredient in Peruvian cuisine. It is used in popular dishes such as Ají de Gallina, Papa a la Huancaína, Lomo Saltado and Ceviche.
How can I use it: Once made into a paste, sauté with onions and garlic as a base for sauces and stews. You can also use it fresh to make creams and salsas.
Where can I buy it? Ají Amarillo is a Peruvian specialty product and can mostly be found online. To buy, click here:
Now that you have learned about Ají Amarillo, it is time to get some for your own. Order online to have a taste of this delicious Peruvian ingredient.
⟹ Aji Amarillo Pepper | Capsicum baccatum | Pod Review
Here is the aji amarillo pepper, Capsicum baccatum. The aji amarillo originates from Peru. This pepper is literally named yellow chili pepper, but its color changes to a bright orange as it matures. The chili pods have a thick skin, 4 to 5 inches long, and are about 30,000 to 50,000 SHU. It is used to make causa rellena, a classic Peruvian dish. You can Grow it as an ornamental, or in the vegetable garden, or both! So if you like this video don't forget to LIKE, SHARE, SUBSCRIBE!
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⟹ PLAYLIST: SUPPER HOT PEPPERS 350,000 TO 1,000,000 SHU
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OTHER VIDEOS TO WATCH:
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Peppers have always been one of the most popular vegetables in the home garden. Growing pepper plants is easy. Sweet bell peppers, and many hot peppers, are native to Central and North America. Capsicum annuum, Capsicum baccatum, Capsicum buforum, Capsicum campylopodium, Capsicum cardenasii, Capsicum ceratocalyx, Capsicum chacoense, Capsicum chinense, Capsicum coccineum, Capsicum cornutum, Capsicum dimorphum, Capsicum dusenii, Capsicum eximium, Capsicum flexuosum, Capsicum friburgense, Capsicum frutescens, Capsicum galapagoense, Capsicum geminifolium, Capsicum havanense, Capsicum hookerianum, Capsicum hunzikerianum, Capsicum lanceolatum, Capsicum leptopodum, Capsicum lycianthoides, Capsicum minutiflorum, Capsicum mirabile, Capsicum mositicum, Capsicum parvifolium, Capsicum pereirae, Capsicum pubescens, Capsicum ramosissimum, Capsicum recurvatum, Capsicum rhomboideum, Capsicum schottianum, Capsicum scolnikianum, Capsicum spina-alba, Capsicum stramoniifolium, Capsicum tovarii, Capsicum villosum, Many growers simply visit their local garden store for seedling to transplant. Avid garden hobbiests find pleasure in a new challenge, and start their own pepper plants indoors.
⟹ aji amarillo pepper | Capsicum baccatum | Pod Review
Inca's Food Aji Amarillo Paste - Hot Yellow Pepper Paste, 7.5 Oz Jar - Product of Peru Review
Review of the Inca's Food Aji Amarillo Paste - Hot Yellow Pepper Paste, 7.5 Oz Jar - Product of Peru
After traveling a month in Peru we feel in love with Aji Amarillo Paste. This yellow pepper paste is a staple in Peru and is hard to find here in the United States. Fortunately, we can find it online. We use this in making the traditional Lomo Saltado dish and many more. Recipe video link below.
Aji Amarillo Paste
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Cooking Lomo Saltado:
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