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You know these little green chilies from your favorite Mexican restaurant. There they are on the menu as vegetables stuffed with cheese or with tacos. Compared to the jalapeños, the Amarillo chilies are sweeter. For some, this unusual note reminds us of ripe mangoes. If you can taste these nuances, you may notice a subtle, typical paprika aroma.
When you open the aroma can, the first thing you might think of is classic curry from India. Its bright, sunny color comes from the turmeric root. In contrast, the pure Amarillo chili is naturally yellow. However, its luminous factor is less strong than that of turmeric. If you sniff it, you will notice a fruity scent. The spiciness only becomes noticeable when you carefully try it on the tip of your tongue: as mild as it smells, it tingles intensely. Is it any wonder that Aji Amarillo is the most commonly used chili in its native Peru?
TIP - Before cooking, we recommend moistening the Amarillo chili in a little water. In this way its wonderful aroma develops perfectly. In addition, the powder cannot burn in hot pots and pans.
Goes perfectly with: fish, soup, pasta, BBQ, marinades
Ingredients: 100% Amarillo chili, ground
