Purple Aji Limo Peppers
Estimated Inventory, lb : 0
Description/Taste
Purple Ají Limo varies in size and shape, depending on the age at harvest and growing conditions, but the peppers generally average 4 to 12 centimeters in length and 1 to 2 centimeters in diameter. The pods are found in markets with an elongated, tapered, and slender shape. Some pods may also showcase a blocky nature and taper to a blunt point on the non-stem end. Purple Ají Limo can be curved or straight, and the pods have a glossy, smooth, taut, and lightly textured surface. The skin is thin, ripening through shades of green, yellow-white, and dark purple. Underneath the surface, the ivory to pale yellow-white flesh is thick, crisp, aqueous, and firm with a succulent crunch. The flesh also encases a central hollow cavity filled with a spongy core covered in tiny, round, cream-colored seeds. Purple Ají Limo releases a fragrant, citrusy, grassy, and vegetal aroma. The peppers are edible raw when ripe and have a fruity, refreshing, clean, and citrusy taste combined with an intense spiciness. This spice is immediate and remains strong and zingy, lingering on the palate.
Seasons/Availability
Purple Ají Limo is available year-round in select regions worldwide. In Peru, the peppers are harvested fresh from May through August, and dried versions are available year-round.
Current Facts
Purple Ají Limo, botanically classified as Capsicum chinense, is a South American variety belonging to the Solanaceae or nightshade family. The peppers grow on bushy, herbaceous plants reaching 1 to 2 meters in height and are known for their flavor and heat, ranging between 30,000 to 60,000 SHU on the Scoville scale. Ají Limo peppers, in general, are a fundamental ingredient in Peruvian gastronomy and have been utilized for their citrusy, refreshing aroma and taste for centuries. The pods are widely grown throughout the country for commercial and personal use, and they have also become an exported good to markets worldwide. It is important to note that Ají Limo is a general name that encompasses peppers that appear in red, orange, yellow, purple, white, and green hues. These peppers are sold in mixed groupings or by color for individual preference. Purple Ají Limo has the same flavoring and heat as any other Ají Limo pepper. They are sold by their violet hues for increased visual appeal in culinary dishes. In Peruvian markets, Purple Ají Limo is also known as Ají Mochera, Ají Lima, Ají Limo Morado, and Q illu Uchu, a Quechuan name for the species. In the modern day, Purple Ají Limo has remained a culinary staple in Peruvian households, and the peppers are used fresh or dried in a wide array of savory culinary preparations for their flavor, aroma, and heat.
Nutritional Value
Purple Ají Limo has not been extensively studied for its nutritional properties. Like other Peruvian chiles, the variety may be a source of potassium to balance fluid levels within the body, calcium to protect bones and teeth, vitamin C to strengthen the immune system, and fiber to regulate the digestive tract. Peppers also provide magnesium to control nerve functions, phosphorus to repair tissues, vitamin A to maintain healthy organs, and other nutrients, including iron, thiamine, niacin, riboflavin, and vitamin B6. Purple Ají Limo contains capsaicin, a chemical compound that triggers the brain to feel the sensation of spice or heat. Capsaicin is responsible for the pepper’s spicy nature and has been shown to have anti-inflammatory and antioxidant properties.
Applications
Purple Ají Limo is valued for its citrusy, fruity, and bright taste in fresh and cooked preparations. The variety adds heat and refreshing nuances to salsas, hot sauces, and marinades, and it can also be blended into thicker sauces for roasted meats and stir-fries. In Peru, any color of Ají Limo is famously used in ceviche, the country’s national dish. The peppers add a zingy heat and fruity flavors to the liquid in the dish, nicknamed “tiger’s milk.” Tiger’s milk is often drunk from the bowl after the ceviche is finished or saved for cocktails. In Lima, local lore claims that the spicy, citrusy liquid from ceviche is also consumed as a hangover cure on the weekends. It is recommended to remove the seeds, core, and veins from the pods before finely chopping them into dishes to lessen the heat. Purple Ají Limo can be used similarly in preparations to habaneros and are sometimes used interchangeably. The peppers can be simmered into soups and stews, minced into spreads for sandwiches, sprinkled with aromatics on tacos, or added as a base flavoring in meat dishes. Beyond ceviche, Purple Ají Limo is incorporated into traditional Peruvian recipes, including lomo saltado, stuffed rocoto, causa, and aji gallina. The peppers can also be dried for extended use and rehydrated when needed. Purple Ají Limo pairs well with aromatics such as garlic, onions, and shallots, lime juice, herbs including cilantro, huacatay, and parsley, meats such as poultry, beef, and pork, and seafood including scallops, fish, prawns, and shrimp. The peppers will keep for a few weeks when stored whole and unwashed in the refrigerator. They can also be dried and stored in a sealed container at room temperature for over one year.
Ethnic/Cultural Info
Purple Ají Limo is a foundational flavoring in tiradito, a well-known fusion dish in Peru. The dish is comprised of fresh, thinly sliced fish marinated in lemon juice, chile peppers, garlic, and other flavorings. There are several theories about tiradito’s origins, and the primary belief is that it arose from a fusion between Japanese and Peruvian cooking techniques. Japanese immigrants arrived in Peru in the late 19th century, and as they became intertwined into the community, the use of simple and fresh culinary techniques was combined with traditional Peruvian elements. Some theories also connect tiradito to ancient recipes of fishermen preparing their catches at the port in the Arequipa region. Over time, the dish spread throughout Peru and was adapted using new techniques and influences into today's recipe. Other theories claim the dish came from the port of Pisco and spread along the coastal regions. The name tiradito is thought to be derived from estiradito, meaning “stretched,” a descriptor given for the fish being sliced very thin. Tiradito is a beloved, light meal throughout Peru, and Ají Limo adds color, flavor, and aroma to the dish.
Geography/History
Purple Ají Limo is native to South America and is a descendant of peppers that have been growing wild since ancient times. Much of the variety’s origins are unknown, but it is thought that chile peppers, a part of the Capsicum genus, first arose from a region near the Lake Titicaca basin along the border of modern-day Peru and Bolivia. Over time, seeds from peppers were naturally spread throughout South America through animal and human intervention, naturalizing peppers in many different regions. The creation of the Purple Ají Limo has not been documented, but experts believe Ají Limo, as a category of peppers, arose out of ancient practices of selective breeding. Experts also believe the variety may have been first grown in northern coastal regions of Peru near Lambayeque and Piura. Since their creation, Ají Limo peppers have been cultivated and saved in home gardens for centuries, allowing for natural mutations, creating a wide array of colors. Today, Purple Ají Limo is grown in the coastal regions of Peru and has spread in cultivation to the warm, humid areas of the mountains and jungles, growing up to 1,500 meters in elevation. The peppers are grown commercially and in home gardens and are transported fresh to local markets throughout Peru. Purple Ají Limo is also exported fresh and dried to countries worldwide on a small scale. The Purple Ají Limo featured in the photograph above was sourced through markets in Lima, Peru.
