Yellow Pepper (Capsicum Baccatum)
Yellow pepper : Origin
Yellow pepper or Aji Amarillo, as well as other members of the Baccatum specie, is native to South and Central America and have been cultivated for over 7,000 years. The region of Peru and Bolivia is one of the two centers of origin with greater chili genetic diversity, which has been present in the life of the inhabitants of these areas for a long time. In Peru , back to the times of the pre-Inca cultures, pepper was used not only in preparing their food , being one of the most important components of their diet, but also part of his art culture , and even use it for religion purposes.
The record of the oldest archaeological remains that prove the existence of chili in Peru, were found in the Cueva Guitarrero in the province of Yungay, Ancash region, dating back to about 8,000 BC .There is evidence showing the use of peppers in ancient Peru, as the remains found at Huaca Prieta, an archaeological site dating from 2,500 BC, located in the valley of Chicama, La Libertad department.
Production areas:
The production of yellow pepper is concentrated along the Peruvian coast in the Piura , Chiclayo , La Libertad , Ancash , Lima , Ica , Arequipa , Moquegua and Tacna valleys ; yellow peppers need a climate Average from 18 to 25 degrees in order to grow properly.
GENERAL FEATURES
The yellow pepper actually has a deep orange in color when ripe. It has an average size of about five inches length , but specimens between 6 and 7 inches can be also found . Like all members of Capsicum baccatum , Aji Amarillo has a spicy touch at the end of his body.
It has a unique fruity taste , reminiscent of the Poblano pepper . Aji Amarillo is between 30,000 and 50,000 on the Scoville scale.
Nutritional Facts
(Amount Per serving : 100 grams)
| Nutrient | Quantity |
|---|---|
| Calories | 302 |
| Protein | 7.3 |
| Total Fat (g) | 6.3 |
| Cholesterol (mg) | - |
| Carbohydrates | 64.8 |
| Fiber (g) | 23.2 |
| Calcium (mg) | 124 |
| Iron (mg) | 8.2 |
| Iodine (µg) | - |
| Vitamin A (mg) | 1 |
| Vitamin C (mg) | 6 |
| Vitamin D (µg) | - |
| Vitamin E (mg) | - |
| Vitamin B12 (µg) | - |
| Folate (µg) | - |
HOW TO USE
Food:
Aji Amarillo is used as a paste in recipes. When the peppers are dried, they are know as Aji Mirasol and is used in a large variety of dishes in the Peruvian cuisine. In Peru, the Aji Amarillo is considered as part of the main 3 ingredients of basic condiments for Peruvian Cuisine , along with onions and garlics.
Medicinal :
A dental analgesic ; fight against bites from bees, wasps , spiders and scorpions ; natural treatment for rheumatism , tonsillitis, external hemorrhoids, rebel and influenza .
PRODUCTS
- Fresh yellow chili peppers
- Yellow pepper powder
