Chilean peppers and chiles

You must use the appropriate pepper varieties to get the authentic flavors of Chilean food in the USA. Some seeds are becoming more available, and they are fun to grow.

Many of these varieties have been included in the Ark of Taste due to their cultural significance and unique flavors. The Ark of Taste is a global catalog of endangered heritage foods curated by the Slow Food Foundation to promote biodiversity and protect traditional flavors. Here are a few notable ones:

Ají Cristal Capsicum baccatum L. 1767

• A very common variety of chili pepper in the central territory of Chile is usually consumed during meals. Aji Cristal can become Cacho de Cabra if it is left to mature in the bush for more than two weeks. Cacho de Cabra is used to prepare a paste that serves as an accompaniment to meals. It is linked to the Festival of the Palmilla Ají, celebrated in May of each year.
• Region: Central and Southern Chile. Maule Region: San Javier, Linares, Parral, Palmilla. Biobío Region: San Carlos, Chillán, Hualqui.
• Flavor: Mild to medium heat with a slightly fruity, citrusy taste
• Uses: Often consumed in its immature yellow stage for fresh salsas and sauces
• Buy seeds: At Ají Cristal Pepper Rare Seeds.
• Recipe: Pebre, Chacarero

Ají Cacho de Cabra Capsicum annuum L.

• Region: Andean valleys of Chile
• Flavor: Smoky, medium to hot spice level
• Uses: Used dried or smoked in Merkén, a traditional Mapuche spice blend

Ají Putapario Capsicum chacoense Hunz.

• Small chili variety characterized by a very flavor spicy and mainly used as a condiment in meals. Originally from the northern valleys, the putapario owes its name to the reaction it causes in the diners who taste it.
• Region: Arica and Parinacota Region: San Miguel de Azapa, Central Chile.
• Flavor: Extremely spicy with a sharp, pungent taste
• Uses: Primarily in hot sauces and traditional dishes needing intense heat.

These peppers are integral to Chilean cuisine, particularly in pebre (Chilean salsa), empanadas, and meats. They also hold deep connections to indigenous Mapuche culinary traditions.