In
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.
In
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. 
