Manuela Lora

Although there are experts who say that the native varieties of chili peppers in Peru exceed the 350 already officially identified, what every Peruvian is clear about is that the presence of yellow chili peppers in their meals is something as natural as the sensations of heat or cold.

Its domestication dates back more than seven thousand years in the Ayacucho region, Peru, and its level of spiciness is relatively moderate, but tasty and daring.

In Peru it is consumed fresh, and here in the United States you can find it in its paste version - like the one offered by LatinDOPE with pure yellow chili, panca and rocoto - as well as canned, frozen or dehydrated, and it is used both raw - it is used in many ceviches and tiraditos - and to make arroz con pollo or causa limeña, as well as stews such as ají de gallina, soups, legumes, meats, fish, sauces, vegetables, etc.

The name “ají” comes from the Quechua language, which is spoken by indigenous peoples in the Andean region of South America, and “yellow” means the color of chili. “Ají” was referred to as “uchu” by the Incas and “pimienta de las indias” by the Spanish. Within Inca society, yellow chili peppers were considered sacred plants and were avoided during fasting, were decorated on pottery and clothing, and were associated with spiritual powers (as shown on monuments).