The Peruvian Golden, also known as Aji Golden, Aji Amarillo or also known as the aji escabeche, is the most common pepper cultivated and consumed in Peru. It often grows from 3 to 5 inches long easily, though it sometimes reaches 6 to 7 inches, and its color changes to a deep orange when mature. It is usually hot, from 40,000 to 50,000 SHU on the Scoville scale, with a pungent flavor. It often appears in dried and powdered forms, and finds its way into many traditional Peruvian dishes as well as some Bolivian dishes.
As a matter of fact there are many different strains of Peruvian aji peppers, and the plants are typically very productive. Aji Chili Peppers have an interesting history, represented in the way that the cuisine that has most taken to this particular pepper. It is most well loved in Peru, where the pepper shows up in a variety of dishes and is often served at the table as a condiment aside red onion and garlic.
The word “ají” is actually a word used in the Caribbean to refer to this particular plant, but the name became so widespread that this is what it is known as in most of the world. “Ají amarillo” literally translates to “yellow chili” in Spanish, which is the color that this pepper turns while cooked. The mature pods of an ají pepper are actually bright orange (close to gold).