AJI MOLIDO

Whenever I think of Peruvian food ingredients, “aji” (pronounced: a-hee] will always be one of the top in my list. I have had almost five years of romance with the tangy taste of this uniquely Peruvian spice. The very first time I have tasted “Aji de Gallina,” I knew it was an instant love at first bite! It has a lingering delicate piquant taste that strongly complements the chicken center-piece of the recipe.

Aji has a potent flavor and adding this as an ingredient to your recipe must be used sparingly. The difference lies in its subtle kick that tastes spicy but is fairly tongue-friendly for someone who despise spicy grubs.

Sunny yellow in color and commercially packaged in tiny sachets “aji molido” (ground yellow pepper) is a miracle sauce that could transform your ordinary “ceviche” to a fresher and ambrosial delight. Aji is not your ordinary yellow pepper. The Peruvian aji molido could remarkably turn an ordinary dish to an exotic spell of a mystic taste of “the land of hidden treasures.”

One time I experimented to substitute aji molido with ground turmeric powder but the dish was not as scrumptious, hence I turned frustrated and my cravings for that original taste of “aji de gallina” became an obsession. It took me another two or three years to say “hola” again with a passionate longing to this mystic taste of aji molido. I swear that when it came back to my life these days, it was like a long-lost lover who returned to his waiting damsel.

And yes! My gustatory pleasure is on the high again these days.