aji arequipina or whole dried hot pepper substitute

ProduceYear-round. As a dried ingredient, ají arequipeño is available throughout the year, though fresh peppers are harvested during the Peruvian growing season (December-April).

Rich in vitamin C, vitamin A, and capsaicin (the alkaloid responsible for heat). Ají peppers are also good sources of antioxidants and contain beneficial minerals including potassium and manganese.

About

Ají arequipeño (also called ají arequipina) is a dried hot chili pepper native to the Arequipa region of southern Peru. This small to medium-sized pepper, typically 2-4 inches in length, is characterized by its deep reddish-brown color and moderately wrinkled skin when fully dried. The pepper possesses a fruity, slightly smoky flavor profile with moderate to hot heat levels (approximately 30,000-50,000 Scoville Heat Units), making it distinctly hotter than a jalapeño but less intense than habanero peppers. The thick-walled flesh renders it ideal for both grinding into powders and reconstituting for paste-based applications.

The ají arequipeño holds significant cultural importance in Peruvian cuisine, particularly in the southern highlands where it has been cultivated for centuries. While similar in heat level to other Peruvian varieties like the ají mirasol, the arequipeño distinguishes itself through its particular fruity undertones and regional provenance.

Culinary Uses

Ají arequipeño is fundamental to Peruvian and broader Andean cuisine, appearing in countless traditional dishes. It is commonly rehydrated in hot water and ground into a smooth paste (ají paste) for use in ceviche, causa limeña, and various coastal seafood preparations. The dried whole peppers are also toasted and ground into spice blends, incorporated into stews (estofados), and used to season marinades and salsas. In addition to Peruvian applications, the pepper suits any recipe requiring a fruity, moderately hot dried chili—from soups and braises to rice dishes and bean preparations. The pepper pairs particularly well with lime, seafood, potatoes, and corn-based dishes characteristic of Andean cooking.

Forms & Preparations

  • Whole dried pepper — The complete dried chili, used whole for infusing stocks and broths, or rehydrated and ground for pastes and sauces.
  • Rehydrated paste — Soaked dried peppers ground or blended into a smooth paste, used as a base for ceviche sauces, marinades, and other preparations.
  • Ground powder — Dried peppers ground into a fine powder, used in spice blends, dry rubs, and as a finishing seasoning.
  • Toasted and ground — Whole peppers lightly toasted before grinding, which intensifies flavor depth and complexity.
  • Pepper strips or pieces — Dried peppers cut or torn into manageable pieces for texture in dishes or easier handling in cooking.