Dec 11
The ajà pepper, also known as Peruvian hot pepper, is a unique species of chili pepper, Capsicum baccatum, containing several different breeds. The most common are simply differentiated by color, like “yellow Peruvian hot pepper” or ajà amarillo. These peppers have a distinctive, fruity flavor, and are commonly ground into colorful powders for use in cooking, each identified by its color. In Chile, Ecuador, & Puerto Rico, the word ajà refers to any chile or chile sauce.
- Orange color when mature
- Size: from 10 to 15 cm of length and 2 to 3.5 cm wide, forms extended conic section.
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Updated March 12th, 2008: In some places where it’s hard to get the aji amarillo, people use powdered turmeric for color. It’s not the same, but maybe it can help you.
When substituting/using powdered turmeric, do you use it in the same quantities? For example, your causa with tuna asks for 1 tbs of aji amarillo…would I use 1 tbs of turmeric? Thanks!
Karla,
I’ll get this info for you. Wait a little, pleases.
Good luck!