|Bishop's Crown fruits|
- Aji amarillo, also called amarillo chili and ají escabeche
- Lemon drop, ají limon (not to be confused with ají limo, a Capsicum chinense cultivar
- Bishop's Crown
- Brazilian Starfish
- Wild Baccatum
Origins and distribution
The C. baccatum species, particularly the Ají amarillo chili (Aji is the caribbean word for chili and/or peppers that the Spanish colonizers extended to most of Central and South America), is typically associated with Peruvian cuisine, and is considered part of its condiment trinity together with red onion and garlic. Aji amarillo literally means yellow chili; however, the yellow color appears when cooked, as the mature pods are bright orange.
Today the Ají amarillo is mainly seen in South American markets and food stores around the world where Peruvian and Bolivian expatriates are numerous. The wild baccatum species (C. baccatum var. baccatum) is most common in Bolivia with outlier populations in Peru (rare) and Paraguay, northern Argentina, and southern Brazil.
Pepper varieties in the C. baccatum species have white or cream colored flowers, and typically have a green or gold corolla. The flowers are either insect or self-pollinated. The fruit pods of the baccatum species have been cultivated into a wide variety of shapes and sizes, unlike other capsicum species, which tend to have a characteristic shape. The pods typically hang down, unlike a Capsicum frutescens plant, and can have a citrus or fruity flavor.
Aji amarillo is one of the ingredients of Peruvian cuisine and Bolivian cuisine as a condiment, especially in many dishes and sauces. In Peru the chilis are mostly used fresh, and in Bolivia dried and ground. Common dishes with aji amarillo are the Peruvian stew Aji de Gallina ("Hen Chili"), Huancaina sauce and the Bolivian Fricase Paceno, among others. In Quito, Ecuador, Aji amarillo, onion, and lemon juice (amongst others) are served in a separate bowl with many meals as an optional additive.
Use by Moche
- "The Plant List".
- "USDA GRIN Taxonomy".
- Dave DeWitt and Paul W. Bosland (2009). The Complete Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking. Timber Press. ISBN 978-0881929201.
- "History of Aji". JBSauce.com.
- Berrin, Katherine & Larco Museum. The Spirit of Ancient Peru:Treasures from the Museo Arqueológico Rafael Larco Herrera. New York: Thames and Hudson, 1997.
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