Harman4

=Ají pepper=

The Peruvian Ají pepper is a variety of the chili pepper that is ground up into a colorful powder and commonly used in Peruvian cooking (  Ají pepper). In cooking, the Ají commonly replaces such ingredients as cayenne and paprika to Tabasco ( Aji Peppers - the Per uvian chile) .T  his pepper comes in 24 different breeds, separated by colors that range from red, green, yellow, and orange (  Ají pepper). The peppers have a distinctively fruity taste; they range in flavor with the least mature being pungently fruity, and the most mature being overwhelmingly spicy(Ají pepper).  Aside from the Ají’s cooking uses, many Peruvians believe it to have medicinal purposes as well. The peppers are often taken internally to treat colds, fevers, asthma, and digestive problems ( Aji Peppers - the Peruvian chile). Externally, the peppers are rubbed on the skin as treatment to sprains, fractures, and brain issues (Aji Peppers - the Peruvian chile). The healing properties found in this pepper come from the capsaicinoids in plant species, genus Capsicum, the botanical breed the Ají pepper is derived from ( Aji Peppers - the Peruvian chile). Capsaicinoids are what give the peppers their heat, so the hotter the better!