Aji Amarillo Chile Powder, Capsicum baccatum, measure 30,000-50,000 SHU (Scoville Heat Units). "Aji" means chile pepper in Spanish, and "amarillo" means yellow. They are also known as Aji Escabeche, Yellow Chile, Peruvian Chile and is frequently called Cusqueno when in the dried form. These chiles are also available in whole Aji Amarillo chile pods.

Sometimes compared to the Scotch Bonnet but with a bit less fire, the Aji Amarillo chile has a raisiny aroma and offers a lot of fruitiness for its heat. The fruity flavor has hints of mango and passion fruit while the fruitiness is different from other chiles, such as anchos, as it is less sharp, but with more of a subtle full body. Considered a true Latin American chile it's well worth seeking out the Aji Amarillo as its unique flavor is nothing like the better known Mexican and Caribbean chiles.

In Peruvian cuisine you'll find Aji Amarillos used mostly with root vegetables, ceviche, some seafood dishes and in the classic Peruvian dish, Peruvian Beef Stew. We also like use them in rice, salsas, sauces and stews for a surprising and unexpected flavor.

We like to use Aji Amarillo chile powder in place of hot chiles such as chipotle, cayenne and habanero for a nice change of pace in spice blends like chili powder, chicken rubs and of course pork rubs. This is a perfect versatile chile powder to add to any well stocked spice cabinet and you'll soon find yourself using in many dishes.

As a general rule of thumb use 1-2 teaspoons of Aji Amarillo chile powder when substituting for a recipe that calls for a Aji Amarillo chile.