You will NOT find this fresh ground hot spice in stores.
The Aji Lemon Yellow Hots are a CULINARY DELIGHT.
About the Aji Yellow Hot Peppers
The Aji Lemon Yellow is known generally as the Peruvian hot pepper where it is also called the Kellu Uchu. The “aji” is the common name most often used in South America and areas of the Caribbean for a lot chili peppers.
Use: Some general ways to use Aji Lemon Yellow pepper are –
Many home cooks grind aji amarillo peppers into paste and use them as a condiment to be served at every meal. In parts of South America, the pepper is chopped up fresh or reconstituted from its dried form and tossed with chopped onion, lemon or lime, and salt as a salsa. In Peru, many soups and stews require dried aji peppers (you can’t have a Peruvian-style chicken soup without them).
The powdered version is rather new to American markets. Its fruitiness and low heat levels have caused it to be used in unusually fun ways. It makes for a unique substitute for mustard powder in a pinch.
The Heat: The Scoville Heat is 15,000 – 50,000 SHU
About the Lemon Hot:
The Aji Yellow Lemon Hot also known as the Lemon Drop: The pods grow to 2-3 inches long and ½ inch wide with wrinkled skin. Its unique lemon taste has caught the attention of those who love the citrus flavor of habanero but just can’t quite handle the intense heat. Its distinctive citrus flavor and the bright yellow color of the ripe pods immediately bring to mind the crisp aromas of lemons and limes.
Use: As a culinary substitute for habanero. Although the heat is intense, 30,000 to 50,000 SHU, it does not linger. Instead, it leaves behind the nice, lemony flavor. The Lemon Aji can be used in just about any type of dish, especially soups and stir-fries.