ají

Ají is the Spanish term for chili pepper and is used across Latin America and the Caribbean to refer to a diverse group of Capsicum fruits as well as the sauces made from them. The word covers many cultivars that vary in heat, flavor, shape, and color, ranging from mild, sweet peppers to hot, pungent ones. In Peruvian, Bolivian, and Andean cooking, ají is a central ingredient and a common basis for sauces, pastes, and salsas.

Common varieties include ají amarillo (yellow-orange and fruity, with moderate heat), ají panca (reddish and milder), ají limo (hot, light green to red), and ají dulce (a mild, sweet pepper used in many Caribbean and Central American dishes). Ají rocoto refers to a hot, round pepper of Capsicum pubescens, known for its distinct appearance and strong heat. Regional names and classifications can vary, and the same term may refer to different cultivars in different countries.

Culinary use of ají spans fresh, dried, or ground forms. It is often roasted, peeled, and blended into sauces or pastes, and is a key flavor component in dishes such as Peruvian ají verde and ají amarillo sauces, ceviche accompaniments, as well as stews, soups, and marinades.

Cultivation and distribution: peppers in the ají group originated in the Americas and are now grown in warm regions worldwide. They are typically harvested when ripe for the best flavor, though some preparations use unripe fruit. Nutritionally, ají peppers are low in calories and rich in vitamins, with capsaicin contributing to heat and potential flavor and aroma effects.