ORANESSENCE - Aji Charapita Chili - Hot 15g

The Aji charapita chili is little known in Europe (unlike the Aji Amarillo), but it is highly popular among top chefs across the Atlantic for its tropical flavor and great rarity. Nicknamed "the mother of all chilies," it is a wild chili that grows in the northern Peruvian jungle. Rarely cultivated, it is one of the rarest and most expensive chilies in the world. However, the circulating information claiming it is worth $25,000 per kg is a myth. It is indeed costly because its wild harvesting and very small size require a lot of work during collection; but like saffron, it is generally used in small amounts, making it quite economical.

How to use it in cooking?

Its fruity flavor pairs easily with most dishes. However, although it is very small, it has an impressive heat that we have described as "intense." It should therefore be used sparingly and handled with care. Once you find the right dosage for your sensitivity, it can flavor your dishes from starters to desserts. It is excellent with meats and white fish, starches and vegetables, as well as with chocolate.

You can use it dried and whole in dishes that allow it to rehydrate gradually: stews, sauces, soups, oils... You can use an infuser (e.g., a tea ball) to prevent the chili from getting lost in the preparation, as accidentally biting into a whole aji charapita could be quite painful. If you want a milder heat, add it in the last fifteen minutes of cooking. Conversely, if you want to enjoy its full strength, you can add it from the start, even splitting it in two for enthusiasts. For precise dosing, you can carefully grind it into powder.

For a recipe that requires pureeing or using it fresh, you can rehydrate it by soaking it overnight (12 hours) in cold water or about thirty minutes in hot water.

• Origin: Peru
• Ingredient: Aji chili
• No additives, no colorants, no preservatives, non-irradiated
• Allergens: In our workshop, we handle the following allergens: mustard, sesame, peanut, tree nuts, celery, sulfites (natural presence: garlic, onion, shallot). We take maximum precautions to avoid cross-contamination. However, traces of these allergens may remain.
• Storage: keep away from air, humidity, light, and heat.