Pepper School

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.

If you have ever eaten at a Peruvian restaurant and found yourself trying to identify the flavor hiding in the sauce — that bright, fruity, warm-but-not-burning heat you could not quite name — you were tasting ají amarillo.