ATA Ají Amarillo Chili Powder – Ground Dried Ají Amarillo Peppers, Fruity Golden Heat, 30,000–50,000 SHU

SKU: ATA-PWD-AJI · Brand: ATA FOOD Co., Ltd. · Catalog: inquiry-only on https://atafood.chinaspice.org/

Peru’s golden chili, in powder

Every Peruvian kitchen runs on ají amarillo. It is the yellow chili behind huancaína sauce, ají de gallina and a hundred marinades — valued less for raw heat than for its sunny, fruity, almost berry-like flavor and the deep golden color it gives everything it touches. ATA Ají Amarillo Chili Powder grinds dried ripe ají amarillo pods (Capsicum baccatum) to 60 mesh at 30,000–50,000 SHU, typically around 40,000 SHU: a genuinely fruity chili powder with a slow-building, rounded heat, in a dry format that doses precisely, ships anywhere and keeps the color and flavor of the fresh pod on the shelf.

• ATA Ají Amarillo Chili Powder runs at 30,000–50,000 SHU, typically around 40,000 SHU, documented by HPLC to AOAC 995.03 and stated per lot in the CoA.
• ATA Ají Amarillo Chili Powder is ground from dried ají amarillo peppers (Capsicum baccatum) ripened to deep yellow-orange — a different species from the Capsicum annuum powders, with the fruity, berry-like flavor baccatum is known for — with no added colors and no anti-caking agents.
• ATA Ají Amarillo Chili Powder is milled to 60 mesh at moisture ≤11.0% (ISO 939), so it disperses directly into sauces and creams and blends evenly into dry mixes.
• ATA Ají Amarillo Chili Powder colors as it flavors: its natural carotenoid gold tints sauces, marinades and seasonings a warm yellow-orange without any added coloring.
• ATA Ají Amarillo Chili Powder ships in 25 kg bags and 10 kg cartons, FOB Qingdao, HS 0904.22.0000.

At a glance

Technical specification

Physical

Chemical

Microbiological

Contaminants and compliance

What makes this product different

Versus ATA Whole Dried Habanero Peppers (ATA-WHL-HAB)

• The fruit brief, at a usable dose: habanero (Capsicum chinense) runs at 200,000–350,000 SHU — five to eight times this powder — and its tropical fruit arrives with heat most products cannot carry. Ají amarillo delivers a comparably fruity signature at 30,000–50,000 SHU, where the flavor, not the burn, leads.
• Heat shape: habanero heat is fast and front-loaded; baccatum heat builds slowly and rounds out, which is why ají amarillo works in creamy and dairy-based sauces where habanero would shout.
• When to choose which: habanero for extreme-heat products and the chinense name. Ají amarillo when the brief is fruity and golden at a heat a mainstream product can carry.

Versus ATA Pequin Chili Powder (ATA-PWD-PEQ)

• Overlapping heat, different species: pequin (Capsicum annuum) runs at 40,000–60,000 SHU with a bright, citrusy, faintly woody profile. Ají amarillo (Capsicum baccatum) runs at 30,000–50,000 SHU with a deeper, sunnier fruitiness — mango- and berry-adjacent rather than citrusy.
• Color contribution: pequin tints red-orange; ají amarillo tints golden yellow-orange and is bought for color as much as for heat in Peruvian-style lines.
• When to choose which: pequin for bright, sharp heat in red products. Ají amarillo for fruity depth and golden color in sauces, creams and marinades.

Versus ATA Serrano Chili Powder (ATA-PWD-SER)

• A step up, and a flavor change: serrano runs at 10,000–25,000 SHU, bright and sharp. Ají amarillo runs roughly twice as hot at 30,000–50,000 SHU, but reads rounder and fruitier — the step up adds body, not just burn.
• Kitchen roots: serrano is the Mexican step-up pepper; ají amarillo is the foundation chili of Peruvian cooking — the two anchor different cuisine lines and are rarely interchangeable in a named recipe.
• When to choose which: serrano for bright, crisp heat in Mexican-style products. Ají amarillo for Peruvian-style products, fruity briefs and golden color.

Industrial applications and usage

• Peruvian-style sauces and creams: the defining use — huancaína-style cheese sauces, ají creams and ají de gallina bases. Bench at 0.3–1.0% of the finished sauce, dosed against the lot CoA, adjusting for the color target as well as the heat.
• Marinades: 0.5–2.0% in pollo a la brasa-style and anticucho-style marinades, where the golden color is part of the brief.
• Spice blends: the fruity heat and color component at 1–5% of blend, over paprika bases for Latin and fusion profiles.
• Snack seasonings: 0.2–1.0% in dry seasoning for chips, nuts and extruded snacks positioned as fruity-hot or Peruvian-inspired.
• Meat processing: 0.1–0.6% in fresh and cooked sausages and formed products carrying an ají amarillo or Peruvian claim.
• Ready meals: 0.1–0.5% for fruity medium-high heat and golden color in retort and frozen lines.

Handling note: baccatum heat builds slowly — a sauce tasted in the first minute will read hotter ten minutes later. Bench, rest, then judge; and protect the powder from prolonged light, as its natural golden color is carotenoid-based.

Packaging, MOQ, logistics and shelf life

• Standard packaging: 25 kg kraft bags and 10 kg cartons with food-grade liner.
• Small-lot option: 5 kg by agreement.
• Samples: 250 g–1 kg for bench and trial work.
• MOQ: confirmed per RFQ for each packaging format; mixed shipments with other ATA chili powders can be combined.
• Shelf life: 18–24 months sealed and stored cool, dark and dry.
• Shipping terms: FOB Qingdao; CIF / CFR on request.
• HS code: 0904.22.0000 (Capsicum, ground).

Certifications and export documents

• Production under ISO 22000 / HACCP / BRCGS-aligned programs.
• Halal and kosher documentation on request.
• Per-lot CoA stating SHU (HPLC), moisture and microbiology.
• Commercial invoice, packing list, bill of lading (B/L) and certificate of origin / Form E where applicable.

Frequently asked questions

1. What species is ají amarillo, and why does it taste different?
Ají amarillo is Capsicum baccatum, a different species from the Capsicum annuum behind most chili powders (jalapeño, árbol, cayenne) and from Capsicum chinense (habanero). Baccatum varieties are known for fruity, berry-like flavors and a slower, rounder heat build — the taste difference is species-level, not a matter of processing.

2. Powder or fresh/paste ají amarillo — how do they compare?
Fresh and paste formats carry water, need cold chains and vary in strength from jar to jar. This powder is the same ripe pod, dried and ground: it doses by weight, blends into dry systems, keeps 18–24 months on the shelf and carries a measured SHU per lot. For reconstituted sauces, figure roughly 1 part powder to 3–4 parts finished paste by weight and bench from there.

3. How hot is it in practice?
30,000–50,000 SHU, typically ~40,000 SHU by HPLC — firmly hot, comparable to a strong cayenne, but the heat builds slowly and rounds out instead of spiking. In creamy sauces it reads warmer and friendlier than the number suggests. Dose against the measured lot value in the CoA.

4. Is the golden color natural?
Yes. The yellow-orange comes from the ripe pod’s own carotenoids; this SKU is a single ingredient with no added colors. Expect some natural lot-to-lot shade variation, and protect finished product from prolonged light, which fades carotenoid color.

5. Does the powder include the seeds?
It is ground from whole dried pods, seeds included — ají amarillo seeds are part of the pod’s heat delivery and are milled into the 60 mesh powder. Stems are removed in sorting before milling; the powder is a clean 60 mesh grind with no stem fraction.

6. Is it tested for aflatoxins and pesticides?
Yes. Aflatoxins and ochratoxin are tested against destination-market limits, pesticide residues are screened against EU / destination MRLs, and the CoA for every lot states SHU, moisture and microbiology. Name your destination market in the RFQ so the right limit set is applied.

7. Ají amarillo or habanero for a fruity brief?
Choose by heat budget. Habanero delivers tropical fruit at 200,000–350,000 SHU, which restricts it to very small doses or extreme-heat products. Ají amarillo delivers a sunny, berry-like fruitiness at 30,000–50,000 SHU, so it can be dosed generously enough to lead a sauce’s flavor, with its golden color as a bonus.

8. What information does an RFQ need?
Destination market and port, quantity and preferred packaging format (25 kg bags or 10 kg cartons), target application, your heat target if it matters, and any special CoA or certification requirements (e.g. halal or kosher documentation). Send RFQs to dede@chinachilibiotech.com or chinafoodsgroup@gmail.com. No public prices and no cart — every quotation is issued by inquiry.