Ground and processed, this variety of yellow chili pepper is one of the best and most tasty for chile powder. The golden yellow ají has a fine aroma of violets. Along with onion and cilantro, ají amarillo is probably the most indispensable spice in Peruvian and Chilean cuisine, and is usually prepared as a strong spice paste and used for dishes such as Huancaína sauce. In their dry state, the fruits are also known as aji mirasol.
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