Ají (ah-HEE) is the common name for the mildly fruity chiles of genus: Baccatum most common throughout South America.
Amarillo (ahm-ah-REE-yoh) refers to it’s yellow colour which is more pronounced when fresh pods are cooked or pickled. They are generally simmered and ground to a paste which is used as a flavour core in just about every dish.
Soak and puree dried aji panca chiles and add to soups and sauces. Rough chop and add to slow cooked stews. Toast and grind into powder to use as a seasoning in its own right or add to spice blends.