Yellow Chili / Aji Mirasol en Polvo ( Capsicum chinense)

^{Peppers originated in the Andean and jungle in what was called the Alto Peru area before , and now belongs to Bolivia .} 

^{There is evidence showing the age of the peppers in Peru : Researcher found remains of Junius Bird chili in Huaca Prieta , an archaeological site dating back to 2500 BC and is located in the department of La Libertad. It has also identified certain representations of fruits of hot pepper in the Tello Obelisk , belonging to the Chavin culture , about 3000 years old.}

^{The discovery of America led AJI go to Europe and Asia. It arrived in Spain in 1493,Italy in 1535 and Germany in 1542 , when India reached 3 varieties . Then she spreads to Hungary , Greece , Turkey , the Balkans and Portugal , from where it was introduced by sea to Africa , Asia Minor, China and Japan.}

PERUVIAN YELLOW PEPPER

Aji Amarillo in its dried form is called Aji Mirasol. Used as a whole pepper or grounded it has like its fresh counterpart numerous uses in the Peruvian kitchen. While Aji Mirasol is used to prepare the typical Peruvian dishes as mentioned above, it's also a great spice to season any sauce or soup giving it a really unique flavor.

The best thing about it is that the drying process makes it lightweight and gives it a long shelf life, keeping its piquancy for many long months. Before using, this chili pepper needs to be seeded and deveined, toasted, and then rehydrated in hot water and blanched three times, changing the water each time, to reduce its heat.

What Does It Taste Like?

^{Aji amarillo is notably hot without searing my senses. It's got a light, slightly citrusy maybe, flavor to go with its moderate levels of fire.}

_{This ingredient gives a wonderful earthy flavor to soups and stews such as capchi(a stew made with potatoes, cheese, milk, and herbs), or ocopa, among many others. Some people also deep-fry the whole chili until golden, and serve it over beans or other dishes like tacu tacu or chupes (Andean chowders), eating them with seeds and all. You may be surprised by how much you like the fried, crunchy, spicy combination, but unless you have a tongue of steel, if you’re ever served a whole aji mirasol we recommend you eat it with caution.}

USES

•  Used in soups stews and sauces.

•  Used to flavor potatoes , chicken , pork .

ORIGIN: Peru

PRESENTATION
Mirasol Chili Pepper is packaged according to the preferences of the buyer ( Bottle , sachet , etc )

CERTIFICATIONS: 

- Peruvian health register, DIGESA, ministry of Health

- Lima Chamber Of Commerce 

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