A j i C o l l e c t i o n

Step into the world of Peruvian cuisine, and you'll quickly encounter the vibrant and versatile Aji chilli. A staple ingredient in Peruvian cooking, the Aji-chilli peppers are not just about heat—they're about adding layers of flavor, complexity, and depth to dishes that define the culinary landscape of Peru.

Ají Limo

With its wide range of colours (aji limo comes in red, yellow, orange, purple, and white), aji limo is a popular pepper. Aji limo adds heat to the world-famous dish, ceviche, and registers at 30,000 - 50,000 on the Scoville scale.

If you’re a salsa lover, you’ll enjoy aji limo salsa, famous for the aji limo peppers’ spicy citrus taste.

Aji limo comes in a range of shapes and sizes. It can be eaten raw, but this brings intense heat to your meal.

There are many health benefits to eating aji limo, such as vitamins and essential minerals like potassium. Aji limo also has anti-inflammatory properties.

Ají Panca

Popular in marinades, aji panca is a red pepper that turns chocolate brown when dried. Aji panca is a sweet, flavorsome pepper with little heat (1000 - 1500 on the Scoville scale). However, it offers a slightly smoky taste, perfect for beef marinades or sauces and chicken dishes. Aji panca also tastes excellent in fish soups.

Aji panca is the second most common pepper found in Peru and is often found in traditional Peruvian markets. It’s sold as fresh, dried, or ground, and pastes are also popular.

Like all peppers, aji panca has antioxidant properties and is full of vitamins A, C, and E, so it’s great for your immune system.

Ají Rocoto

While rocoto peppers look much like the sweet, fruity bell peppers, don’t be fooled. Rocoto ranks 50,000 - 250,000 on the Scoville scale, which could blow your socks off.

Like bell peppers, the rocoto pepper comes in red, orange, yellow, or green. The stage of maturity determines the colour of a rocoto the fruit has reached. Again, this is similar to bell peppers, but the rocoto has black seeds.

Rocoto peppers are packed with vitamins A, C, and E. Vitamin A is good for your eyesight, whilst vitamin C boosts your immune system. Vitamin E is an antioxidant and can help support healthier skin.

Ají Amarillo

Despite being a hot pepper (30,000 - 50,000 on the Scoville scale), the aji amarillo has a fruity taste. With vivid yellow-orange colours and a fruity spicy flavour, the Amarillo pepper provides a burst of colour and heat to any dish.

It’s used in many Peruvian sauces, such as yellow sauce, and aji amarillo paste is incredibly popular. Aji Amarillo is the most common pepper in Peru.

The aji amarillo offers many health benefits, such as anti-coagulation, which helps prevent blood clots, stroke, and heart disease. They also have pain-relieving properties and antioxidants. Antioxidants help protect the body against heart disease and cancer. Aji Amarillo is also a probiotic food.

Ají Mirasol

Ají mirasol is the name given to sun-dried ají amarillo. Despite not being a chili pepper in its own right, ají mirasol nonetheless deserves its own section. The drying process results in a sweet fruity flavor with very little heat. The flavor becomes even more intense if you fry or roast the dried pepper.

Ají Charapita

Aji charapita is a jungle pepper, usually pickled in vinegar and bright yellow in color. They grow in the jungle regions of Peru and are used as replacements for aji limo in ceviche.

The aji charapita is another pepper that makes a great sauce, such as aji de cocona, the tangy, fruity sauce made with peppers, and cocona fruit.

In terms of heat, the aji charapita ranks at 30,000 - 50,000 on the Scoville scale, so it can pack a punch.

Aji charapita are excellent sources of riboflavin, iron, and magnesium, as well as being full of vitamins.