Aji Amarillo (Capsicum baccatum) is the most popular and important culinary pepper in Peru. (See the New York Times story "What really matters is its soul.") This pepper is a prolific yielder, and one of our favorites for drying. We add a few whole dried peppers to a pot of black beans to warm things up a bit. Fruits are 3"-5" long, cylindrical and slightly crinkled. They are typically harvested in the yellow (amarillo) to orange stage, when the peppers impart a sweet spiciness that's not too overwhelming. Will ripen red and become potently spicy.

Seeds are certified organic.