Spice
Capsicum baccatum
B tier
Capsicum baccatum covers many South American ají chillies with fruity, sometimes citrusy flavour and medium heat—aji amarillo relatives and related landraces. Essential in Andean and Peruvian-inspired cookery for fruity heat without chinense ferocity. Use fresh, frozen paste, or dried. Look for aji amarillo paste as a practical form.
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Unit
Characteristics
Preparations
DriedFlakeFreshPickledPowderRoastedSauceSmoked
Traits
Aji GroupAromaticCitrusFruityMedium HotSouth American
History
PE
Baccatum chillies were domesticated in the Andes–Amazon fringe.
PE
Ají types remained central to Andean cuisine after contact.
Global Peruvian cuisine popularised baccatum pastes abroad.
Specialty growers expanded baccatum cultivar lists in the North.