Pepper comparison
Cayenne vs Ají Amarillo
Hot30K–50K SHU
CayenneFrom south america
- Flavor
- Dry, earthy heat with minimal fruit — the backbone of powdered chili and hot sauce.
- Color
- Bright red
- Best uses
- Ground into powder for rubs, blends, and spice mixes · Base pepper for Louisiana-style hot sauces · Added whole to Italian-American dishes (arrabbiata, aglio e olio)
- Pairs with
- Italian, Louisiana, American BBQ, Korean
Hot30K–50K SHU
Ají AmarilloFrom south america
- Flavor
- Uniquely tropical and fruity — passion fruit and mango notes — with a clean, vibrant heat.
- Color
- Bright orange-yellow
- Best uses
- Peruvian ceviche — leche de tigre marinade · Papa a la huancaína sauce (Peruvian potato dish) · Lomo saltado stir-fry base
- Pairs with
- Peruvian, Seafood, Potatoes, Lime
Quick verdict
Which one to use
- —If you want more heat: reach for Ají Amarillo (30K–50K SHU).
- —If you want manageable heat: use Cayenne (30K–50K SHU).
- —For Cayenne-style flavor: dry, earthy heat with minimal fruit — the backbone of powdered chili and hot sauce.
- —For Ají Amarillo-style flavor: uniquely tropical and fruity — passion fruit and mango notes — with a clean, vibrant heat.