Chilli & Garlic

Aji Arnaucho is a Chilli that is typically grown in the Amazonian regions of Peru. This yellow coloured RTU product is the result of fresh chillies being mashed with salt, vinegar and a little oil before it is heated in a pouch and packed aseptically. Commonly paired with seafood or fish dishes, this yellow Chilli is also great for use in condiments such as sauces, salsas and pickles or other end products where further processing is not possible.

Aji Arnaucho is a Chilli that is typically grown in the Amazonian regions of Peru. This white coloured RTU product is the result of fresh chillies being mashed with salt, vinegar and a little oil before it is heated in a pouch and packed aseptically. Commonly paired with seafood or fish dishes, this white Chilli is also great for use in condiments such as sauces, salsas and pickles or other end products where further processing is not possible. Due to its white colour, its great for use in dishes where the heat from the chilli is required without the colour.

Aji Limo, also known as the Lima pepper or ‘Lemon Drop’ due to its zesty citrus flavour and lemon and lime notes. Its zesty flavour and sharp kick make it a perfect addition to seafood dishes. This red coloured RTU product is the result of fresh chillies being mashed with salt, vinegar and a little oil before it is heated in a pouch and packed aseptically.

Aji Mochero are a chilli from the Moche district of north western Peru. With an intense green chilli colour and a zesty aroma and a strong pungency. Great in traditional Peruvian dishes such as Ceviche & Tiraditos this green coloured RTU is the result of fresh chillies being mashed with salt, vinegar and a little oil before it is heated in a pouch and packed aseptically.

Aji Panca is a Peruvian Chilli that is a staple ingredient in Peruvian Cuisine. Known for its rich fruity, almost berry like taste, mild heat and natural smokiness it is often used as a milder substitute for chipotle in dishes. This red coloured RTU product is the result of fresh chillies being mashed with salt, vinegar and a little oil before it is heated in a pouch and packed aseptically. Aji Panaca is often paired with chocolate in chilli chocolate dishes.

Aji Rocoto can also be known as a locoto, manzano chillies. The Aji Rocoto has a rich orange brown colour, black seeds and a unique subtle fruity flavour with a bite to it. Great in jams and sauces with tropical fruit flavours, particularly salsas. This red coloured RTU product is the result of fresh chillies being mashed with salt, vinegar and a little oil before it is heated in a pouch and packed aseptically.

The Aleppo Pepper is named after the city Aleppo in Syria and can also be known as the, ‘Halaby Pepper’ or ‘Pul Biber’ which translates as fake pepper in Turkish. Grown in Turkey, the Aleppo is known for its moderate heat with fruity vine flavours and cumin undertones. The flavour is similar to that of the Ancho Chilli but with slightly oilier and saltier taste. Unlike crushed red pepper, the crushed Aleppo has no inner flesh and flakes in it. A common ingredient in meze dishes, crushed Aleppo can sometimes be used as a substitute for crushed red peppers or paprika. It is also great for use in cheeses due to its extremely low seed content.

Amarillo, or as it is sometimes known, Aji Amarillo (Aji means chilli in Spanish and Amarillo means yellow) is a yellow Peruvian Chilli. Amarillo is said to be one of the most important chillies in Peruvian cuisine – it has a tropical, fruity taste.

Amarillo, or as it is sometimes known, Aji Amarillo (Aji means chilli in Spanish and Amarillo means yellow) is a yellow Peruvian Chilli. Amarillo is said to be one of the most important chillies in Peruvian cuisine – it has a tropical, fruity taste.

Amarillo, or as it is sometimes known, Aji Amarillo (Aji means chilli in Spanish and Amarillo means yellow) is a yellow Peruvian Chilli. Amarillo is said to be one of the most important chillies in Peruvian cuisine – it has a tropical, fruity taste. The Amarillo Chilli Mash is made with crushed fresh chillies and salt and left to ferment for up to 6 months. Ready for further processing, it is great for use in sauces and salsas. Seeded and Seedless varieties available.