We all crave that special ingredient to make our everyday dishes easier—and McCormick’s 2025 flavor of the year is a bold option to add to your pantry: ají amarillo. Its vibrant pepper is sweet and fruity with a moderate spice level that gives foods the right amount of kick. (Very fitting as McCormick’s 2025 “Flavor Forecast” predicts that tropical ingredients will be at the forefront of this year’s food trends!) Using this pepper, the spice brand has created an ají amarillo seasoning to make it easier to sprinkle into a variety of dishes. Here are the details on this exciting new offering along with three recipes that showcase the seasoning’s versatility.
What is ají amarillo?
Bursting with bright color and tangy, spiced flavor, ají amarillo is a pepper native to Peru—making it a staple in Peruvian cuisine for sauces, marinades, ceviche and other dishes. Though its name means “yellow chili pepper” in Spanish, the pepper is green at first, then yellow and ends up being orange once it’s fully mature.
The scoop on McCormick’s new ají amarillo seasoning
To capture the essence of ají amarillo into a single ingredient, McCormick is releasing a seasoning infused with this unique and tasty chili pepper. “Our flavor of the year, ají amarillo, is the true embodiment of flavors that pack a punch,” Hadar Cohen Aviram, executive chef and senior manager, culinary development, U.S. Consumer at McCormick, says in a statement. “Its versatility lends itself to diverse applications, amplifying both sweet and tangy flavors and adds dimension to smoked or charred items. The ají amarillo seasoning is a delicious, sweet and spicy blend that enhances any dish including seafood, poultry, sauces, salsas and more.” Shop for the ají amarillo seasoning online through McCormick’s website.
3 dishes that use the ají amarillo seasoning for a flavor kick
Need inspiration for incorporating ají amarillo seasoning into your everyday meals? Check out these three mouthwatering and easy recipes courtesy of McCormick!
Ají Amarillo Green Curry Cashews
Ingredients:
Directions:
- Active: 5 minutes
- Cook time: 15 minutes
- Yield: 4 servings
- Preheat oven to 275°F. Mix curry paste and olive oil in bowl. Whisk egg whites in separate bowl until frothy. Stir in curry paste mixture and ¼ cup ají amarillo seasoning.
- Toss egg white mixture and cashews in medium bowl until nuts are well coated. Transfer to parchment-lined baking sheet.
- Roast 15 minutes or until cashews are toasted, rotating pan halfway through cooking. Remove from oven and sprinkle with remaining ají amarillo seasoning, tossing to coat.
- Let cashews cool to room temperature before storing.
Queso Fundido
Ingredients:
- 1 Tbs. oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 4 tsp. ají amarillo seasoning, divided
- ½ cup cooked and crumbled Mexican chorizo
- 2 cups shredded Oaxaca cheese, divided
- 1 cup crumbled Cotija cheese, divided
- 1½ Tbs. chopped cilantro
- 1½ Tbs. sliced green onions
Directions:
- Cook time: 15 minutes
- Yield: 6 to 8 servings
- Preheat oven to 350°F. Heat oil in medium cast-iron skillet on medium high heat. Add onion and garlic, cook and stir until deep golden brown and slightly charred, about 5 minutes. Remove from skillet; mix with 3 tsp. of the ají amarillo seasoning.
- Place 1½ cups Oaxaca cheese and ½ cup Cotija cheese in skillet. Layer with the onion mixture and cooked chorizo, top with remaining cheese.
- Bake until the cheese is bubbling, about 5 to 7 minutes.
- Remove from oven and garnish with cilantro, sliced green onions and 1 tsp. ají amarillo seasoning.
- Serve hot with tortilla chips.
Pineapple Chicken Shawarma
Ingredients:
Tahini Sauce:
- ¼ cup tahini
- ¼ cup pineapple juice or passionfruit juice
- 2 tsp. ají amarillo seasoning
- 2 Tbs. fresh lime juice
- 1 Tbs. water
Pineapple Chicken Shawarma:
- 4 each boneless skinless chicken thighs (about 1½ lbs.)
- 2 Tbs. oil
- 7 tsp. ají amarillo seasoning, divided
- 1 cup chopped fresh pineapple
Pineapple Hot Sauce:
- 2 cups chopped fresh pineapple
- ¼ cup fresh lime juice
- 2 Tbs. pineapple juice
- 2 Tbs. ají amarillo seasoning
To Serve:
- 4 each pita pockets, toasted or grilled
- ½ bunch cilantro leaves
- 2 Tbs. pickled red onion
Directions:
- Active: 15 minutes
- Cook time: 30 minutes
- Yield: 4 servings
- For the tahini sauce, whisk all ingredients in small bowl until well blended. Cover and refrigerate until ready to serve.
- For the chicken shawarma, preheat oven to 350°F Brush chicken with1 Tbs. of the oil and sprinkle evenly with 3 tsp. of the ají amarillo seasoning. Place chicken on small, rimmed baking pan. Cover with foil.
- Roast 25 minutes or until chicken is cooked through. Let rest 5 to 10 minutes. Transfer to cutting board and cut into thin slices.
- Heat remaining 1 Tbs. oil in large skillet. Add chicken and any pan drippings to skillet. Sprinkle with remaining ají amarillo seasoning. Stir in pineapple. Cook and stir just until chicken is evenly coated.
- Meanwhile, for the hot sauce, place all ingredients in blender container. Blend until smooth. Transfer to medium saucepan. Bring to simmer on medium heat. Cook, stirring occasionally 15 minutes or until sauce has thickened. Cool and strain if desired. Set aside until ready to serve.
- To serve, cut open tops of pitas to open pockets. Spread tahini generously inside pitas. Drizzle with pineapple hot sauce. Fill with chicken and top with pickled red onion and cilantro. Drizzle with any remaining tahini or hot sauce to serve.
