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10 - Aji Amarillo Chile Pepper -Aji Rojo, Use Fresh,Roasted,dried,Sauces,powder.
Pepper, Chile, Aji Amarillo Capiscum baccatum This South American chile has a subtle, yet distinctive mildly hot, smoky flavor that is essential in Peruvian cuisine. Slightly hotter than Aji Colorado, the conical, d yellow fruits are used fresh, roasted, or dried into a powder for sauces, paste, and salsas..
Amarillo( Capsicum Baccatum)- Peruvian Yellow Chile Pepper, Also Known As AJI ESCABECHE and Aji Rojo - This pepper variety originates from South America and is also known as Aji Yellow and Aji Escabeche. Aji means pepper and Amarillo means Yellow, but this pepper is more orange than yellow..
This can grow up to 180 cm. This baccatum has a long growing season and it can endure more cold than other pepper varieties. Aji Amarillo ripens from green tot orange. It has a medium hot flavour with a typical, fruity taste and smell. These peppers are frenquently used in the Peruvian cuisine.
This has to be one of the most essential ingredients in Peruvian cooking. It’s used in popular dishes like papa a la huancayina, ocopa, tamales verdes, oyuco, aji de huacatay, causa rellena and ceviche. It’s not really a very hot pepper, but it’s packed full of flavor. This pepper can be stored dry and reconstituted before use (although this method will limit the number of dishes in which it can be used)..

This tall vigorous variety produces 5" long by 1 ¼" wide pods which mature from green to red approximately 85 days after transing. The pods are mildly pungent. United States Department of Agriculture (USDA) number PI 260580. GROWING PEPPER 1. where gloves 2.always wash your hands even after you take you gloves off 3.have some lime juice to dump on your hands if they are burning as its said to releave the burning 4.never rub any sensitive area like your eyes and so forth. 5.before you take your gloves off besure you are completely finished at what you are doing 6.some times double up on your gloves as the burn can still find its way in at times Instruction PEPPER Sow indoors ¼" deep. Peppers germinate best in warm soil, so gentle bottom heat may be helpful until seedlings emerge. Wait to trans outdoors until soil is warm. Pepper varieties come from tropical humid regions. The temperature, moisture, and air circulation all play a role in growing s from . Too little heat, too much moisture, and lack of air circulation will cause poor results. Do not use jiffy peat pots, plugs, or potting soil as the soil becomes too dry or too wet, which can lead to disease and fungus. We have experienced disease and low germination when using these types of products. Use Seed Starting Material for best germination results.

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10 - Aji Amarillo Chile Pepper -Aji Rojo, Use Fresh,Roasted,dried,Sauces,powder

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