Profile: Carmen Miranda's chile pepper rendition is fruity and vibrant.
Many home cooks ground aji amarillo peppers into a paste and offer it with every meal. In regions of South America, the chile is diced fresh or dried and mixed with chopped onion, lemon or lime juice, and salt. Many Peruvian soups and stews call for dried aji amarillo peppers (like Peruvian-style chicken soup).
Aji amarillo yellow chili powder is a newcomer in America. Its fruitiness and low heat have led to odd uses. In a pinch, it can replace mustard powder. It's great in banana bread or mixed with honey to glaze meat.
|Ingredients:||Dried Aji amarillo chiles, silicon dioxide (anti-caking agent)|
|Shelf Life:||3 Years.|
|Basic Prep:||Because no preparation is necessary, it is ready to add to any recipe as suggested.|
|Ways To Use:||Use this product in any meal that calls for a strong taste and a lot of heat.|
|Cuisine:||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Country of Origin:||Peru|
|Taste & Aroma:||Hot, Pungent.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|