Glossary A

Ajaat refers to Thailand's light dip which is made with crunchy cucumber slices, thinly sliced red chillis and onions in a syrup of sugar, salt and vinegar. Ajaat is eaten with some kinds of curries to cool down the pungent richness, and always accompanies Thai satay.

Ajapsandali refers to Georgia's spicy vegetable mixture.

Aji is a Japanese term for spanish mackerel or horse mackerel

Aji Amarillo is also known as Aji Mirasol (Capsicum baccatum) which refers to a deep yellowish red chile, 3 - 5 inches long with a distinctive berry like flavour. Aji Amarillo is used to make stews, escabeche, salsas, yellow mole and other sauces. It can also be used as a condiment. Hotness Scale is 7

Ají Colorado (Capsicum baccatum) refers to shiny orange/red peppers growing to 8 centimeters long, conical shape and slightly wrinkled. Ají Colorado is originally from the Peruvian Andes. It takes 75-85 days for the fruit to ripen. Aji Colorado is used in cooking many South American dishes, such as Salsa de Aji Colorado a la Chilena, Picante de Cuy, Mondongo Ayacuchano, Chicharron Colorado, or Picante de Mariscos

Ají de Gallina refers to a classic Peruvian dish of creamy stew of chicken and Peruvian Chili.

Aji Limo (Capsicum chinense) refers to a variet of chili/chile; an extremely hot South American chili/chile that is related to the Habanero. It has a beautiful lantern shaped pod with a deep red colour. Hotness Scale is 9 Moreoverm Aji Limo is a very small, elongated hot pepper indigenous to Peru and Bolivia, where it is called Aribibi. It comes in red and green varieties and is used mainly for making Salsas.

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Glossary A

Ajaat

Ajapsandali

Aji

Aji Amarillo

Ají Colorado

Ají de Gallina

Aji Limo

Aji Limon

Aji Panca

Aji-no-moto

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