Talk:Ají (sauce)

Aji definition
Aji is also the Japanese name for horse mackerel. If fresh, it is eaten as sashimi.

When destubbing this article, this context should be either included or disambiguated.Okipatrick (talk) 00:49, 15 July 2008 (UTC)


 * Good point. There is an Aji disambiguation page that includes the fish, the food and some others. Glane23 (talk) 20:50, 21 July 2008 (UTC)

Recent expansion
I'm not sure what to do with this. I reverted it, but it might be right.

Aji is an american Spanish word that designates plants and fruits from the capsicum genus. It has [arawak] origin, therefore it's probable that it was the first word used by western for chilis and bell peppers. The Spanish colonizers extended it's use in most of Central and South America, with the notable exception of Mexico that adopted the [Nahuatl] term of "chili" which became of worldwide use. In Central America and the northern parts of spanish-speaking South America, both bell peppers and chili peppers are called aji. From Ecuador to the south aji only refers to chili peppers. Specially in the Andean countries "Aji" also means hot sauce, short for "salsa de aji" that may include other ingredients. Moreover, there are dishes that include Aji in their name eg. "Aji de Gallina", "Aji de Lengua". Aji has been used in the Andean region since pre-colonial times and the Quechua, people of the Incas, called it uchu. In the Americas Peru perhaps is second and Bolivia third to Mexico in chili consumption and cuisine spiciness and aji is widely used in dish preparations and as table sauce condiment. Colombia, Chile and Ecuador food is traditionally mild, however aji, in its sauce form, is commonly added to almost any dish. It usually accompanies other foods such as Chugchucaras or Empanadas.

In Japanese cuisine aji refers to jack fish or [jack mackerel].

Anna Frodesiak (talk) 00:55, 1 May 2011 (UTC)

Wiki Education assignment: WRIT 015-13, Writing for Others
— Assignment last updated by Tkong22 (talk) 12:05, 3 April 2023 (UTC)

Editing Statement
I am writing to inform the editors of this Wikipedia page that during the next few weeks I plan to edit this Wikipedia page. One of the more major edits will be dividing the current “Recipes” section into a “Varieties” section - as is seen in the complementary Spanish language version of this page. I feel that this will allow for a more fluid organization of information and hopefully promote future editors to edit under the country-specific varieties. In addition, I will be making some mild revisions to the leading sections. Lastly, I hope to add a history section to explore some of the history of this sauce. Please see my attached annotated bibliography for more information. Gustudent (talk) 12:11, 5 April 2023 (UTC)