Description

Sun bright fruit with a confident glow. Ají Amarillo (Capsicum baccatum) is the signature chile of Peruvian kitchens, celebrated for its golden color, tropical aroma, and medium hot finish. The flavor reads mango, passion fruit, and citrus with just enough warmth to lift a dish without overpowering it, which is why chefs reach for it in everything from fresh salsas to the classic ají amarillo paste.

The plants are vigorous and elegant, typically 3 to 4 feet tall with a branching habit that loads each stem with blossoms and long pendant pods. Medium green foliage frames the fruit beautifully, so the plants look ornamental even before they ripen. Pods average 5 to 7 inches, slightly curved with thin to medium walls, maturing from green to a glowing deep yellow orange. The texture is crisp when fresh yet blends smoothly for sauces, and the walls dry readily for flakes and powder.

Bite into a ripe pod and you get bright sweetness first, then a clean, steady heat that lingers pleasantly. In the kitchen, a few slices wake up ceviche, roast chicken, potatoes, and grain bowls. Puréed, it becomes the sunshine colored base of Peruvian sauces, dips, and marinades. Dried pods grind into a fragrant, citrus forward powder that lifts rubs, vinaigrettes, and roasted vegetables.

Ají Amarillo carries a long Andean story. Stewarded for generations by Indigenous farmers across Peru and Bolivia, C. baccatum ajíes became the heart of regional cooking, traded through markets and saved in family seed jars. Today Ají Amarillo remains the soul of many Peruvian dishes and a favorite in gardens worldwide, a variety with heritage, abundance, and the unforgettable flavor that turns everyday meals into something special.