Aji Amarillo peppers are a popular choice in Peruvian cuisine, with a moderate heat level of 30,000 to 50,000 SHU. These ...

I went up the ranks of the Scoville scale, dosing myself with Thai bird chiles, Scotch bonnets, habaneros, Trinidad Moruga scorpions and bhut jolokias, also known as ghost peppers, whose intensity ...

Combine the peppers, mangoes, sugar, salt, ginger, mustard and vinegar in a deep stew pan and cook until the peppers are soft (about 25 minutes). Purée to a smooth batter consistency in a food ...

This dish is named for the yellow chili pepper grown all over Peru. The aji amarillo is a spicy, fruity chili pepper used in classic Peruvian cooking. Aji amarillo marinated grilled pork loin with ...

Store black pepper in the same way as other spices. Whole peppercorns keep for longer than ground pepper. Remember: ready-ground and cracked pepper will eventually go stale, just like other ground ...

Choose your capsicum to suit your dish and experiment with different varieties. Green peppers are the most bitter, and work well in tangy dishes such as goulash. Reds are all-rounders: incorporate ...

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