Aji amarillo is a bright yellow chili pepper native to Peru. It is known for its fruity flavor and moderate heat, typically ranging from 30,000 to 50,000 Scoville heat units. The pepper is a staple in Peruvian cuisine, often used in dishes like aji de gallina and ceviche to add depth and color. The aji amarillo is usually harvested when ripe and can be found fresh, dried, or in paste form. Its vibrant color and unique taste make it a popular ingredient not only in Peru but also in various Latin American dishes, enhancing the flavor profile of many recipes.