There are many names given to "Ají", depending on the region in which it is found; among them, words such as chilies, chillies or peppers, which refer to the immature, ripe or dried fruits of a few species of the genus, according to their shape, color, flavor, uses or their origin.

The peppers were originally harvested in the Andean and jungle area of what was formerly known as Upper Peru (Alto Perú), a territory that currently belongs to Bolivia. From there it was distributed to the rest of the continent, by means of birds, which when consuming the fruits dispersed the seeds, propagating them through their excretions.

Aji is a fruit similar to paprika, but of smaller proportions. It is usually found in red, orange or yellow, depending on the type of fruit you are looking for. Traditionally it has a strong spicy flavor to taste; for this reason, it is popular in the kitchen, an attribute sought in many dishes.

Direct uses and industrial applications

Chili pepper is widely used as a condiment. Although its fame is owning a spicy taste, there is a variant known as sweet pepper, whose taste is traditional chili, with the same texture and physical characteristics, but their spicy notes are very low, almost imperceptible (this variable is mostly cultivated in the Venezuelan territory). Mexico and Peru are the leaders in consumption of ají, a spice that they include as an ingredient even in candies and ice cream.

It is usually used as an ingredient in the preparation of the traditional sauce "chimichurri" from Argentina. Very advisable in stews and "estofados" with meat, also in sausages and marinades for meats.

Despite being an ingredient used in the kitchen, it is also used in all kind of food factories. Chili pepper is used to season all types of processed foods such as sausages or packaged sauces. It is a faithful raw material for food factories.

In addition, it has vasodilating properties, which increase the flow of blood to micro-vessels and allows us to have a better oxygenation of the body, a lower risk of suffering hypertension and helps nutrients reach the tissues easier.

Market overview and production

In Argentina, the northwest is the traditional production region, highlighting the provinces of Salta, Catamarca and to a lesser extent Tucumán. For the first of them, the surface with this crop is approximately 750 ha; the largest area is concentrated in the town of San Carlos (with about 44% of the total), followed by Cachi (with about 39%), La Viña (with about 10%) and to a lesser percentage the towns of Molinos, Cafayate and La Poma. As for the province of Catamarca, it has an area of about 4500 hectares, concentrated in the Departments of Belén, in the town of Hualfin (about 33%) and Santa María (about 66%). And for the province of Tucumán, the pimentonera area is located in the town of Amaicha del Valle, with an area of about 40 ha.

Frequently asked questions

What are the main ingredients in aji or pimentón? The main active ingredient is capsaicin, found in various capsicums that give hot peppers their hotness and that is sometimes used in topical creams for its analgesic properties in its isolated form.

What types of aji molido are there? Aji molido fino (fine), aji molido grueso (coarse), aji molido dulce (sweet), aji molido amarillo (yellow).

What is the difference between aji and aji molido? Aji is the full fruit, while aji molido is the ground aji.

What does aji molido mean in English? Aji molido means ground or powder chili in English.

Is aji molido hot? Yes, aji molido can be hot, depending on which chili it comes from. It can range from very hot (Habanero varieties) to only slightly hot or even sweet.

Where can I purchase aji molido in bulk? You can purchase at Directoro direct from producers.

What are other terms for aji molido? Pimentón, paprika.

What is paprika? Paprika is another term for ground aji or aji molido.

What does paprika taste like? It tastes spicy or hot, with a slightly bitter or sweet aftertaste, depending on the exact variety.

Common misspellings and related terms

Ají molido also known as "chili powder", "cayena" or "pimienta roja" in South America. In American English, the spelling is usually "chili" and in British English "chilli". Paprika or pimentón refer to the powdered fruit, while aji, habanero, pimiento and rocoto. Capsicum annuum: usual cultivar. Capsicum chinense, which cultivate "Habanero" produces the chili spicier than is known, Capsicum frutescens, which cultivate "Tabasco" is often used for the preparation of hot sauce, and pickles, Capsicum baccatum, whose product is known as Andean chilli and it is widely grown in the high plains, and Capsicum pubescens, which cultivate "hot Pepper" (Manzano and Seven Wines are synonymous) is very appreciated for its flavor and hotness in various regions of the Americas.

Related products and ideas

Make chili paste at home. You need: chili powder, vinegar and salt.

1. Chili powder: you can use different powders or blends. 2. Vinegar: just 1 cup of you favorite vinegar. Try distilled white vinegar or a combination of vinegar (or 1/2 cup vinegar and 1/2 cup water to dilute the vinegar taste). 3. Salt: 1/4 teaspoon salt. You can add garlic powder, onion powder, black pepper and oregano! Add all of your ingredients to a food processor or blender. That's all! Enjoy your sauce.