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Aji Amarillo Pepper

Ají amarillo pepper is a moderately hot Peruvian pepper commonly used to flavor sauces, soups, and meat or vegetable dishes.

Aji Amarillo Pepper — illustrative ingredient image

About Aji Amarillo Pepper

Aji Amarillo Pepper is the common English-language rendering of ají amarillo, a yellow-orange Peruvian chile pepper. It has fleshy, juicy walls, a fruity aroma, and moderate heat, with ripe pods typically used for their bright colour as well as their flavour. The pepper is used fresh in sauces, soups, stews, and meat or vegetable dishes.

Fresh Aji Amarillo Pepper has juicy flesh, fruity aroma, and moderate heat. Cooking softens the walls and spreads the flavour through a dish, while drying removes moisture and concentrates the seasoning. Grinding or blending changes the pepper from a fleshy ingredient into a powder, paste, or purée with a different texture and apparent heat.

It is sold as fresh whole pods, dried or ground chile, and paste or purée. Fresh pods retain their yellow-orange skin and fleshy walls; dried products are smaller, firmer, or powdered, and blended products are thicker and smoother. Prepared products may also contain salt, oil, or other ingredients, so their appearance and handling vary.

Ingredient type
whole food

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Where aji amarillo pepper appears

2 linked foods

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Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for aji amarillo pepper

Names and romanised forms to recognise on menus and labels.

English

Aji amarillo pepper

English

Ají amarillo pepper

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Aji Amarillo Pepper nutrition & diet

Aji Amarillo Pepper nutritional value

Fresh aji amarillo chilli — B 3

Per 100 g of the edible portion in the named food form.

Calories
39kcal
Protein
0.9g
Carbs
8.8g
Fat
0.7g

Per 100 g edible portion, as recorded in Tablas Peruanas de Composición de Alimentos 2017. Carbohydrate is total carbohydrate (CHOCDF), not available carbohydrate. Values apply to this form, not prepared dishes, sauces or extracts.

Portions & preparation

Reference the pepper in its actual form—fresh, dried, or ground—and use the edible flesh rather than the stem. Seed and membrane handling should follow the recipe. Prepared sauces or soups containing ají amarillo pepper need separate assessment because oil, salt, stock, and other ingredients change the item.

Compare the right form: Match whole fresh, dried, or ground Peruvian ají amarillo pepper, with seed handling and added ingredients documented for prepared uses.

Diet considerations

Aji amarillo pepper is plant-derived, but a finished sauce, soup, or marinade may include animal stock, dairy, eggs, or other additions. Cereal-based accompaniments and coatings can change compatibility and carbohydrate patterns. The plain pepper should not be used as a proxy for a branded paste or mixed dish.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically compatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically compatible
The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Peruvian Food Composition Tables 2017 — B 3 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .