YELLOW AJI

What is yellow aji?

The yellow aji is one of the most iconic and essential ingredients of Peruvian gastronomy. It is a type of chili pepper native to the Andes, especially cultivated in Peru, known for its intense yellow color (which can vary between yellow and orange) and its fruity, slightly sweet, and moderately spicy flavor. Yellow aji is the base of many Peruvian dishes and is used both fresh and in paste or powder form. It is key in traditional recipes such as:

•  The famous aji de gallina: A creamy stew with shredded chicken, bread, milk, pecans, salty cheese which can be replaced in Spain by feta cheese and spices.
• The delicious papa a la huancaina: Thick sauce made with yellow aji, fresh or feta cheese, crackers, milk, and spices.
• The popular ceviche: Used in the fish marinade to give it a spicy and fruity touch.
• The succulent lomo saltado: Adds flavor to this famous stir-fry of meat and vegetables. As a gastronomic tip, a little Peruvian pisco can be added when flambeing.
• As a good accompaniment for each mentioned dish, the famous Peruvian drink, Inca Kola, is recommended, the national drink of Peru.

Ways to find it:

Fresh: Whole with its shiny skin.
Dried: Called aji mirasol and has a more concentrated flavor.
In paste: Sold in jars as a base for sauces.
In powder: For seasoning stews and marinades.

Nutritional properties

Yellow aji is not only a key ingredient in gastronomy, but it also has excellent nutritional properties. It is a rich source of vitamins, minerals, antioxidants, and capsaicin, the compound responsible for its spiciness and health benefits.
Approximate nutritional values (per 100 g of fresh yellow aji)
Calories: 40 kcal
Carbohydrates: 8-9 g
Proteins: 1-2 g
Fats: 0.5 g
Fiber: 1.5-2 g

Health benefits

• Boosts the immune system: Thanks to its high vitamin C content.
• Antioxidant properties: Fights oxidative stress and cellular aging.
• Improves digestion: Its fiber aids in intestinal transit.
• Speeds up metabolism: Capsaicin helps in calorie and fat burning.
• Anti-inflammatory properties: Useful for relieving muscle and joint pains.
• Improves circulation: Can help improve cardiovascular health.

Top producing countries

1. Peru
It is the main producer and exporter of yellow aji in the world. It is produced in regions such as Arequipa, Ica, and Cajamarca. The Peruvian variety is especially appreciated for its flavor and quality.
2. Bolivia
Bolivia is another major producer of yellow aji, especially in the regions of the Altiplano and the Cochabamba Valley. Bolivian yellow aji is also popular in local gastronomy.
3. Ecuador
In Ecuador, yellow aji is cultivated in various areas, such as the Sierra region and the Coast, and is used both fresh and processed.
4. Chile
Although yellow aji is not native to Chile, the country has begun to produce it in some northern regions.
5. Colombia
In Colombia, yellow aji is mainly cultivated in the regions of Cundinamarca, Antioquia, and Boyaca.
6. Mexico
Although yellow aji is not one of the most representative chilies in Mexican cuisine, its cultivation has increased in certain regions, especially in areas near