Peppadew pepper

Peppadew pepper, Capsicum baccatum, Solanaceae

http://en.wikipedia.org

Scoville heat units

15,000,000–16,000,000

Pure capsaicin

8,600,000–9,100,000

5,000,000–5,300,000

855,000–1,463,700

350,000–580,000

100,000–350,000

50,000–100,000

30,000–50,000

10,000–23,000

2,500–8,000

500–2,500

Peppadew  1,177

100–500

0

Mild, Sweet and Tangy flavour, usable in many dishes.

Peppadew pepper

Peppadew-pepper Peppadew is the brand name of sweet piquanté peppers (a breed of Capsicum baccatum) grown in the Limpopo province of South Africa.History

This type of piquante pepper was first discovered in early 1993 and introduced to market later that same ....  read more

Aji amarillo pepper

Aji amarillo pepper, Capsicum baccatum, Solanaceae

http://en.wikipedia.org

Scoville heat units

15,000,000–16,000,000

Pure capsaicin

8,600,000–9,100,000

5,000,000–5,300,000

855,000–1,463,700

350,000–580,000

100,000–350,000

50,000–100,000

30,000–50,000

  Ají amarillo  30,000–50,000 

10,000–23,000

2,500–8,000

500–2,500

100–500

0

An aromatic, orange coloured fruit that is most popular in Peru. Often consumed raw in salsas and salads.

Aji amarillo pepper

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Aji-amarillo-pepper-01-800 The Ají amarillo chili (Aji is the caribean word for chili and/or peppers that the Spaniards colonizers extended to most of Central and South America), is typically associated with Peruvian cuisine, and is considered part of its condiment trinity together with red onion and garlic. Aji amarillo literally means yellow chili, however the yellow color appears when cooked, the mature pods are bright orange.

Today the Ají amarillo is mainly ....  read more

– Capsicum baccatum

Capsicum baccatum, Chili peppers, Solanaceae 
 

http://en.wikipedia.org

2 pages
   
  Aji amarillo pepper Peppadew pepper  
       
Capsicum baccatum is a species of chili pepper that includes the following cultivar and varieties:

Aji amarillo, or amarillo chili
Peppadew
Lemon drop
Bishop’s Crown
Brazilian Starfish
Wild Baccatum

Origins and distribution

The C. baccatum species, particularly the Ají amarillo chili (Aji is the caribean word for chili and/or peppers that the Spaniards colonizers extended to most of Central and South America), is typically associated with Peruvian cuisine, and is considered part of its condiment trinity together with red onion and garlic. Aji amarillo literally means yellow chili, however the yellow color appears when cooked, the mature pods are bright orange.

Today the Ají amarillo is mainly seen in South American markets and in Latin American food stores around the world where Peruvian and Bolivian expatriates are numerous. The wild baccatum species (C. baccatum var. baccatum) is most common in Bolivia with outlier populations in Peru (rare) and Paraguay, northern Argentina, and southern Brazil.
Description
Ají amarillo

Pepper varieties in the C. baccatum species have white or cream colored flowers, and typically have a green or gold corolla. The flowers are either insect or self-fertilized. The fruit pods of the baccatum species have been cultivated into a wide variety of shapes and sizes, unlike other capsicum species which tend to have a characteristic shape. The pods typically hang down, unlike a Capsicum frutescens plant, and can have a citrus or fruity flavor.
Culinary usage

Aji amarillo is one of the main ingredients of the Peruvian and Bolivian cuisine condiment and is a main ingredient in many of their dishes and sauces. In Peru the chilis are mostly used fresh, in Bolivia dried and ground. Common dishes with aji amarillo are the Peruvian stew “Aji de Gallina” (“Chili with Hen”), the “Huancaina sauce”, and the Bolivian “Fricase Paceno” among others.
[edit] Use by Moche
Ají Amarillo Pepper. Moche Culture. Larco Museum Collection.

The Moche culture often represented fruits and vegetables in their art, including Ají amarillo peppers.