{"id":9701,"date":"2023-05-02T10:18:31","date_gmt":"2023-05-02T10:18:31","guid":{"rendered":"https:\/\/www.elcondorchicago.com\/?p=9701"},"modified":"2023-05-02T15:19:44","modified_gmt":"2023-05-02T15:19:44","slug":"aji-amarillo-the-yellow-chili-pepper","status":"publish","type":"post","link":"https:\/\/www.elcondorchicago.com\/es\/blog\/aji-amarillo\/","title":{"rendered":"Aji Amarillo"},"content":{"rendered":"

Aji Amarillo Nutrition<\/h2>\n\t
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Scientific Name:<\/strong><\/td>Capsicum baccatum<\/td>\n<\/tr>\n
Origin:<\/strong><\/td>Andean region: Peru, Ecuador, Bolivia, Colombia, Chile<\/td>\n<\/tr>\n
Heat Scale:<\/strong><\/td>30,000 - 50,000<\/td>\n<\/tr>\n
Color:<\/strong><\/td>Orange<\/td>\n<\/tr>\n
Length:<\/strong><\/td>10 - 15 cm<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\t\t<\/div>\n\t<\/div>\n\n\t
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Aji amarillo, a member of capsicum baccatum pepper species, originates from South America. \u201cAji\u201d translates to chili pepper and \u201camarillo\u201d translates to yellow, in spanish.<\/span><\/p>\n

Aji amarillo is a common condiment within Peruvian, Ecuadorian, and Colombian cuisine. It has roots in South America as far back as <\/span>6,000 years<\/span><\/a> and carries historical significance in ancient American, including Incan and earlier, cultures.<\/span><\/p>\n\n\t\t<\/div>\n\t<\/div>\n\n\t

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A post shared by El Condor (@el.condor.chicago)<\/a><\/p><\/div><\/blockquote>