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Pepper Gallery Title

Aji amarillo
(C. baccatum)

ahi pepperIn South America they call most peppers aji, and most of them are members of the species, Capsicum baccatum, which is rarely grown in North America, Europe or Asia. Ajis come in many shapes, sizes, colors and levels of fire. This yellow aji is very hot (maybe as hot as the habanero), and it has a unique flavor that is very distinctive and different from other hot peppers. It combines a bit of nasal pungency with sweetness and heat, and can be overpowering to novice pepper eaters. Ajis are the preferred peppers for the marinated raw fish dish, ceviche. Ajis grown in North America don't start putting on fruit until fall when the days start getting shorter. An early frost can mean no peppers at all.



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