Description

Chilli ‘Aji Amarillo’ is a moderately hot, tapered chilli from Peru: 6 out of 10. (30,000- 50,000 Scoville units). fruity flavour. Matures through yellow to orange. Used in Central and South American cooking, or made into Aji-Amarillo (literally “Yellow Chilli”) paste.
Chillies are perennial plants in their native subtropical climate. Plants can be grown year round if protected from frost in a cold-frame, greenhouse, under cover against a north-facing wall, or on a sunny veranda or balcony. In the garden, use frost-protective horticultural fleece or similar.
Collect seeds only from mature fruits. WARNING: The heat of chillies is mostly found in the seeds and in the ribs along the inside of the fruit.

1. When removing the seeds from the fruit, wear gloves for protection. Keep your hands away from eyes, mouth and other sensitive parts of the body.
2. After removing the seeds from the fruit, leave the seeds to dry on a piece of calico, paper towel or plate.
3. Place the drying seeds out of the reach or children or curious adults or pets.
4. Remove the gloves inside-out and toss in the bin.
5. Wash your hands thoroughly with soap water before eating or doing any other task.
6. Wear a fresh pair of gloves when placing the seeds in a storage container, or use a spoon or knife blade to move the seeds.