Capsicum baccatum 'Ají Amarillo'

Description

30 000–50 000 SHU. The most important pepper in Peruvian gastronomy. Bright orange-yellow fruit (10–15 cm). The name 'amarillo' (yellow) refers to the paste colour when blended. Fruity, floral, with tropical notes of raisin and mango. Essential in ceviche, ají de gallina, papa a la huancaína, and causas. When dried vertically it becomes 'ají mirasol'.

Phylogénie

Habitat & Distribution

Conservation