Pepper School

Peruvian Pepper Heat Levels Explained: Where Each Pepper Sits on the Scoville Scale Peruvian peppers range from nearly heatless to hotter than a habanero. Ají panca (about 500–1,500 Scoville Heat Units) is milder than a jalapeño, ají amarillo and ají...

Ají amarillo sauce pairs with eggs, grilled and roasted chicken, rice and quinoa bowls, roasted vegetables, seafood, sandwiches, and fried sides like yuca or plantains. Its fruity, moderately hot flavor — built around Peru's most important pepper — works as...

If you've ever eaten an exceptional Peruvian ceviche and been struck by a flavor that is simultaneously floral, fiery, and unmistakably lime-bright — you were tasting ají limo at work. This small, brilliantly colored pepper is one of Peru's most...

Peruvian pepper sauce belongs in the refrigerator after you open it. That is the short answer. The longer answer covers what happens if you do not refrigerate it, how to get maximum life from every bottle, and why quality pepper...

Everything you need to know about rocoto — Capsicum pubescens, Scoville heat, black seeds, Andean origin, rocoto relleno, and how it compares to ají amarillo and habanero.

Looking for an ají amarillo substitute? Here's the honest answer — nothing perfectly replaces it — plus the best approximations and the easiest way to get the real thing in the U.S.