The ají amarillo or Yellow Chili is a special chili pepper native to the coast of Peru and has been cultivated for over 8,000 years. Today, it is grown in the Andes and the Amazon as part of agroforestry systems that provide natural shade. Its flesh has a fruity flavor and a medium level of heat. It is widely used as a key ingredient in traditional Peruvian dishes as well as in innovative Nikkei sauces.