The yellow ají amarillo (Capsicum baccatum) is the most widespread chili in Peruvian cuisine and, according to star chef Gastón Acurio (Peru's answer to Claus Meyer), is the most important ingredient in the country's cuisine. The 10-15 cm long chili changes color from green to yellow, before becoming a deep orange when fully ripe. Ají amarillo has a citrusy aroma with a touch of raisin, passion fruit, and mango that gives every dish a very special taste. Use: For classic Peruvian dishes such as ceviche and tiradito, ají de gallina and lomo saltado. Ají amarillo is also used in soups such as sopa criolla and stews such as chupes, as well as in creamy sauces such as crema de huacatay and salsa huancaína. Strength: Mild