The aji paprika chile is one that you may call reserved – there’s practically zero heat involved so you may wonder why even call a chile when what we consider the defining characteristic of one is nearly absent. Just like Emma Woodhouse or Elizabeth Bennet, this pepper chooses not to totally conform to what society thinks it should be. After all, heat can be so boring when every other pepper is doing it simply because they’re expected to.
Instead, this spice hailing from Mexico and South America is vaunted for its orange-y flavor and mild sweetness. Toasted, the smell of citrus becomes dominant and the pepper flavor that can be so secondary in other chiles debuts itself. For a riff on the standard deviled egg, eschew the powder and blend a toasted and reconstituted whole paprika in with the yolks.
|Ingredients||Dried aji paprika chiles.|
|Recommended Applications||The Aji Paprika Chile enhances any traditional Mexican or South American dish, without bringing too much heat. Great to use in stews, soups, cheeses, chiles, rubs, or marinades.|
|Basic Preparation||Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after rehydration, dice or puree before adding to your recipe.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Handling / Storage||Store in a cool, dry place|
|Scoville Heat Scale||100–900, 1,000–2,500|
|Shelf Life||2 Years|
|Country of Origin||Peru|
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