Recipes vary dramatically from person to person and from region to region, depending on preference. Ají has been prepared in Andean countries such as Bolivia, Colombia, and Peru since at least the time of the Incas, who called it uchu.
In Colombia and Ecuador, for example, food is traditionally mild, so ají can be added to almost any dish to add some flavor and spice. It is usually added to other foods such as Anticuchos, chugchucaras, soup, chorizo, or empanadas.
- "Culinary History of Peru". Cultural Expeditions, Inc. Archived from the original on 2008-05-09. Retrieved 2008-07-21.
- Villacorta, Manuel; Shaw, Jamie (2013). Peruvian Power Foods: 18 Superfoods, 101 Recipes, and Anti-aging Secrets from the Amazon to the Andes. Deerfield Beach, FL: Health Communications, Inc. pp. 98–103. ISBN 978-0-7573-1722-4.
- Matsuhisa, Nobuyuki (2001). Nobu: The Cookbook. Tokyo: Kodansha International. p. 79. ISBN 978-4-7700-2533-3.
- McCausland-Gallo, Patricia (2004) . Secrets of Colombian Cooking. New York: Hippocrene Books. p. 158. ISBN 978-0-7818-1025-8.
- Kijac, Maria Baez (2003). The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes. Boston, MA: Harvard Common Press. p. 263. ISBN 978-1-55832-249-3.