The ají amarillo is the defining chilli of Peru, a sunny yellow pepper so central to the national kitchen that few Peruvian dishes are complete without it. This aji amarillo paste from Doña Isabel captures it at its best, the fresh chillies cooked and blended into a smooth, vivid purée that delivers the flavour of the pepper straight to the pan, with none of the labour of seeding and grinding. Its colour alone is a pleasure, a luminous golden orange that brightens whatever it touches.

The heat is approachable, sitting in the mild to medium range, but heat is only part of the story. What sets ají amarillo apart is its fruitiness, a warm, almost berry like sweetness with a subtle floral note, giving dishes both warmth and a rounded, gentle spice rather than a fierce burn.

It is the heart of the Peruvian table, essential to ají de gallina, the creamy chicken stew, to papa a la huancaína, and to the bright layers of a causa limeña. For a seafood kitchen it is especially valuable, lending its colour and gentle fire to ceviche and tiradito, and it sits at the centre of Nikkei cuisine, the celebrated marriage of Peruvian and Japanese cooking. Stirred into marinades, sauces, mayonnaise, and dressings, it brings a distinctive, sunlit character that is hard to imitate.

Why choose Sea House Yellow Hot Pepper Paste?

• Authentic Peruvian chilli. Made from genuine ají amarillo, the pepper at the heart of Peru’s cuisine.
• Fruity, gentle heat. A mild to medium warmth with a fruity, slightly sweet character rather than a harsh burn.
• A brilliant colour. Its luminous golden orange lifts the look of any dish.
• Essential for the classics. The base of ají de gallina, causa, huancaína, ceviche, and tiradito.
• Perfect for Nikkei. A natural bridge between Peruvian and Japanese flavours, ideal alongside raw fish, in a ready to use 212g jar.