This distinctive South American pepper is one of the most-used spices in Peruvian dishes. The peppers infuse food with a distinctive fruity spice, producing a taste that is little known outside of South America.

The aji is a unique species of orange chili pepper known to botanists as Capsicum baccatum. Its size ranging from 10 to 15 cm in length and 2 to 3.5cm long, the aji pepper is commonly used in "Papa a la Huancaina, causa limena, tamales, and many other dishes.

The peppers are usually ground into colorful powders that are used for cooking in Peru and other South American countries. So frequently used in hot sauces, the world aji refers to any chile or chile sauce.

Aji peppers have been used in South America for thousands of years, starting with the Moche culture, who often represented the pepper in their artwork.

Peru Culture Overview

  Peruvian Cuisine
    Traditional Foods
    Inca Foods
    Alpaca
    Cuy
    Aji Peppers
    Pisco

    Coca Leaves
    San Pedro Cactus