Ají amarillo paste

Aji amarillo paste is an essential ingredient in Peruvian and Latin American cuisine, known for its spicy, slightly sweet, and fruity flavor. It is made by grinding fresh aji amarillo peppers, a variety of chili native to Peru, until a smooth, vibrant paste with an intense yellow color is obtained.

The aji amarillo is a fruit native to the Andean region, used since pre-Columbian times. Its cultivation is traditional in Peru, where it is considered a key component in emblematic dishes such as ceviche, causa limeña, and aji de gallina.

Regarding its properties, aji amarillo paste is rich in capsaicin, the compound responsible for the spiciness, which also provides benefits for circulation and may help boost metabolism. It also contains vitamins A and C, natural antioxidants that contribute to the immune system.

Depending on the country or region, aji amarillo paste may have various names or synonyms in Spanish within Latin America, such as aji amarillo paste, yellow chili paste, or simply ground aji amarillo. However, its use and popularity are especially notable in Peruvian gastronomy.

This ingredient is perfect for adding color, aroma, and a spicy touch to a wide variety of recipes, from sauces and stews to marinades and dressings.