Species: Capsicum Baccatum
Heat Level: 30,000 to 50,000 SHU (Scoville heat units)
The Aji Amarillo is the most popular pepper in Peru and the most important single ingredient in Peruvian cuisine. Grown by the Inca civilization, this pepper matures to a deep orange, becoming 4-6 inches in length. The heat from this pepper is “medium”, with the flesh being used in many sauces and also, as a condiment.
Aji Amarillos is orange in color but turns to yellow if it is cooked. It is a very aromatic pepper.