The ají or yellow pepper is one of the most characteristic and important ingredients of Peruvian cuisine.
  
Although they call it yellow pepper, in reality its color is orange. Its shape is elongated and measures about 10 cm long on average. It is a pepper with a very moderate and bearable spiciness, especially if its seeds are not eaten. Its flavor is very characteristic and appreciated to the point that many Peruvians claim that it is the most important ingredient in their cuisine.
  
In many Latin American countries, including Peru, of course, it is a fresh product that is easy to find in all markets. In other countries it is more difficult to find it like this, but it is common to find a jar of yellow chili paste or frozen yellow chili.
  
It can be used for all kinds of stews, and also to eat very thinly raw in a ceviche. Yellow chili paste is the star ingredient of Peru and is perfect to accompany all kinds of meat and fish.