Is Aji Amarillo Spicy? Heat Level & Flavor Explained

Yes, aji amarillo is spicy, but it falls in the medium heat range of 30,000–50,000 Scoville Heat Units (SHU)—milder than habaneros yet noticeably hotter than jalapeños. This Peruvian yellow chili delivers a bright, fruity flavor with floral notes alongside its manageable heat, making it a versatile ingredient in Latin American cuisine.

Aji amarillo, translating to “yellow chili” in Spanish, is a staple in Peruvian cooking and increasingly popular worldwide. While definitely spicy, its heat level sits comfortably in the medium range of the Scoville scale, offering culinary versatility without overwhelming burn. Understanding its precise heat profile helps home cooks and chefs incorporate it effectively into dishes.

Understanding Aji Amarillo's Heat Level

The aji amarillo pepper typically measures between 30,000 and 50,000 Scoville Heat Units. To put this in perspective, it's significantly milder than the habanero (100,000–350,000 SHU) but noticeably hotter than the jalapeño (2,500–8,000 SHU). This places aji amarillo in the same heat category as cayenne peppers, though with a distinctly different flavor profile.

Pepper Variety	Scoville Heat Units	Heat Comparison to Aji Amarillo
Aji Amarillo	30,000–50,000	Baseline
Jalapeño	2,500–8,000	4–10x milder
Habanero	100,000–350,000	2–7x hotter
Serrano	10,000–23,000	2–3x milder
Cayenne	30,000–50,000	Similar heat level

What Makes Aji Amarillo Unique Beyond Heat

Unlike many hot peppers that focus primarily on heat, aji amarillo offers a complex flavor profile that makes it prized in Peruvian cuisine. When evaluating is aji amarillo spicy in practical terms, consider these characteristics:

• Fruity undertones – Notes of apricot, passion fruit, and berry complement the heat
• Floral aroma – Distinct from the grassy notes of jalapeños or smokiness of chipotles
• Gradual heat build – Unlike the immediate punch of habaneros, aji amarillo's heat develops slowly
• Vibrant yellow-orange color – Provides visual appeal to dishes

How to Use Aji Amarillo in Cooking

Understanding how spicy is aji amarillo pepper helps determine appropriate usage. Chefs and home cooks typically employ it in these ways:

Peruvian cooks often roast and puree aji amarillo peppers to create the foundational sauce for dishes like aji de gallina (shredded chicken in creamy yellow chili sauce) and rocoto relleno (stuffed peppers). The roasting process slightly mellows the heat while enhancing its fruity characteristics.

For those wondering is aji amarillo hotter than habanero, the answer is definitively no, which makes it more accessible for everyday cooking. When substituting in recipes, remember that removing seeds and membranes reduces heat significantly without sacrificing flavor.

Substitutes When Aji Amarillo Isn't Available

If you're searching for aji amarillo pepper substitute options, consider these alternatives based on what aspect you're trying to replicate:

• For heat and color: Mix cayenne pepper with a touch of paprika for color
• For flavor profile: Combine serrano peppers with a bit of mango puree
• For authentic Peruvian taste: Look for frozen or dried aji amarillo paste (more reliable than fresh outside Latin America)

Many grocery stores now carry aji amarillo paste in the international section, which provides the most authentic flavor without the challenge of finding fresh peppers. This addresses the common question about peruvian yellow chili heat level in practical cooking terms.

Storage and Handling Tips

When working with fresh aji amarillo peppers, proper handling affects both safety and flavor preservation:

• Wear gloves when handling to prevent capsaicin burns on sensitive skin
• Store fresh peppers in a paper bag in the refrigerator crisper drawer for up to 2 weeks
• Freeze whole peppers for up to 6 months (thaw before using)
• For long-term storage, puree and freeze in ice cube trays

Understanding what does aji amarillo taste like helps determine proper storage—its delicate floral notes degrade faster than the heat component, so proper storage preserves the full flavor profile.

Common Misconceptions About Aji Amarillo Heat

Several myths persist about this versatile pepper:

• Myth: Aji amarillo is extremely hot like habaneros Reality: It's about half as hot as a typical habanero
• Myth: All yellow chilies have similar heat levels Reality: Heat varies dramatically—yellow bell peppers have zero heat while yellow Scotch bonnets are extremely hot
• Myth: Cooking eliminates the heat Reality: Heat remains stable through cooking; only prolonged high heat slightly reduces capsaicin

These clarifications help answer the fundamental question is aji amarillo spicy with proper context—yes, but in a nuanced, culinary-friendly way that distinguishes it from merely hot peppers.

How spicy is aji amarillo compared to jalapeño?

Aji amarillo is significantly hotter than jalapeño, measuring 30,000-50,000 Scoville units compared to jalapeño's 2,500-8,000 units. This makes aji amarillo approximately 4-10 times hotter, though its heat builds more gradually and is balanced by fruity flavors.

Can I substitute aji amarillo for habanero in recipes?

Yes, but with adjustments. Since habaneros are 2-7 times hotter than aji amarillo, you'll need to use more aji amarillo to achieve similar heat levels. For every habanero, use 2-3 aji amarillo peppers. Remember that the flavor profile will differ—habaneros have tropical fruit notes while aji amarillo offers more berry-like flavors.

Does aji amarillo heat level change when cooked?

The fundamental heat level of aji amarillo remains stable when cooked, as capsaicin (the compound responsible for heat) is heat-resistant. However, cooking can mellow the perceived heat by developing the pepper's natural sugars and integrating the heat throughout the dish. Roasting aji amarillo specifically enhances its fruity notes while slightly reducing the immediate heat sensation.

Why is aji amarillo paste less spicy than fresh peppers?

Commercial aji amarillo paste often contains additional ingredients like oil, vinegar, or salt that dilute the pure pepper concentration. Manufacturers may also select milder peppers or remove some seeds and membranes during processing to create a more consistent, approachable product for broader consumer appeal.

How can I reduce aji amarillo's spiciness in a dish?

To reduce aji amarillo's heat in a prepared dish, add dairy products like yogurt or sour cream, acidic components like lime juice, or sweet elements like honey. These counteract capsaicin's effects. For future preparations, remove seeds and white membranes before using, as these contain the highest concentration of capsaicin.