Ají Amarillo
Scientific name: Capsicum baccatumuí
The yellow pepper has a fruity flavor and a moderate level of heat. It is a fundamental ingredient in Peruvian gastronomy that is used to prepare various traditional dishes such as causa Lima, ají de gallina, papa a la huancaína, lomo saltado, among others.
It is an excellent source of vitamin C, which is a natural antioxidant that strengthens the immune system and protection against diseases. It contains capsaicin, antioxidants such as carotenoids and has vitamin A, essential for eye health.
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