Aji Amarillo is one of the most important chillies in South American cuisine, known for its bright colour, fruity flavour and balanced heat.

Popular in Peruvian cooking, it’s a versatile chilli that brings both flavour and warmth without overwhelming a dish.

Flavour Profile

Fruity, slightly citrus and mildly sweet, Aji Amarillo is known for delivering flavour first, followed by a gentle build of heat.

Best Uses

• Peruvian dishes like aji de gallina and causa
• Sauces and chilli pastes
• Marinades and dressings
• Flavour-focused hot sauces

Origin

Aji Amarillo originates from Peru and has been used in traditional cooking for centuries. It remains a core ingredient in many national dishes.

Why Aji Amarillo Is So Popular

Unlike many chillies that focus purely on heat, Aji Amarillo offers a balance of flavour and spice, making it ideal for both home cooking and commercial food production.

Using Aji Amarillo in Chilli Paste

Aji Amarillo is one of the best chillies for paste due to its strong flavour and manageable heat.

It works well in blends where flavour is just as important as heat, making it a popular choice for sauces and food products.