Aji, or chile peppers, are native to Peru, and the country boasts many distinct indigenous varieties that are used as a base for most of Peruvian traditional cooking. Mostly grown and used on the northern coast of Peru, the pod is 2-3 inches long and changes from a yellow to deep reddish orange color when it ripens. Aji limo is spicy (heat level 8) and is primarily used to prepare ceviche and rice dishes. *Ships from West Coast.