A close up of dried Capsicum baccatum chilis, 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 a
June 11th, 2013
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