Aji Amarillo is the most frequently used chili in Peru and probably the most important ingredient in Peruvian cooking. The fruits start off green maturing to a deep yellowish orange. Aji Amarillo has a fruity distinguished taste and a medium to hot heat. It’s mostly sold fresh as a whole chili pepper or grounded and find its use in numerous typical Peruvian dishes like the famous Papas a la Huancaina, Aji de Gallina, Causa Limeña and many more.