These chilis are the dried Capsicum baccatum, the species known as ajis in Spanish and often used in especially Peruvian and Bolivian cuisine. The yellow orange variety is called aji amarillo, the darker red version (which can also be almost a very dark burgundy) aji panca.
Photograph (c) James Brunker. Reproduction, transmission or use in any form (print, website, uploading to social media sites, Pinterest etc) without prior written permission strictly prohibited.
June 11th, 2013
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