aji

Aji, written ají in Spanish, refers to a variety of chili peppers and pepper-based products common in Spanish-speaking regions of the Americas. The term can denote the fruit of several Capsicum species as well as sauces and pastes made from them. Colors range from green to red to yellow, depending on variety and ripeness, and heat levels vary from mild to very hot. In many countries, ají is used to describe both fresh peppers and prepared condiments.

Regional use and notable varieties: In Peru, ají amarillo (Capsicum baccatum) is iconic, contributing a fruity aroma and yellow color to dishes such as ají de gallina and various sauces. Other Peruvian ají, such as ají limo and ají panca, are used to flavor seafood and stews. In the Caribbean and parts of Central America, ají peppers appear in hot sauces and stews; ají chombo is a large, very hot pepper common in Caribbean and Dominican cuisines. The name ají is also used for pepper-based sauces, often called ají sauces or salsas, prepared from the peppers with ingredients like cilantro, lime, or garlic.

Cultivation and forms: Ají peppers are grown as annuals in warm regions. They are consumed fresh, dried, or ground into pastes or powders, and may be fermented or pickled in some cuisines. They contain capsaicin, which gives heat and aroma, and are also a source of vitamins, particularly vitamin C.