Peruvian Blend - Aji Amarillo, Aji Panca, Aji Limo
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Aji Amarillo Chili Pepper: Aji Amarillo originates from Peru. This is the most widely used chili in Peruvian, Bolivian, and Colombian cuisine because it tastes so good. Locally called the Aji Escabeche when fresh and Cusqueno when dry. Locals in Peru use this pepper in their Aji de Gallina, Causa Limena, Escabeche and Huancaina Sauce. Orange Rocoto (Manzano or Locoto) originates in Peru and grows on the Andean mountain slopes. It is among the oldest of domesticated chiles being cultivated for thousands of years. This pepper, also known as the “Apple Chile,” is very unique because it has black seeds, and hairy leaves. It blooms with beautiful purple six-point star shaped flowers. It has a small 2” apple shape, and pod flesh is thick, and the flavor is sweet with a citrus taste. Unlike most chiles it does fine in cooler weather and prefers partial shade instead of full sun. They actually prefer growing in temperatures between 45-60˚ F, so some shade is necessary if grown in hotter clima
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