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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)
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.
|
” |
Anna Frodesiak (
talk) 00:55, 1 May 2011 (UTC)
Hello fellow Wikipedians,
I have just modified one external link on Ají (sauce). Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
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This article was the subject of a Wiki Education Foundation-supported course assignment, between 11 January 2023 and 12 May 2023. Further details are available on the course page. Student editor(s): Gustudent ( article contribs).
— Assignment last updated by Tkong22 ( talk) 12:05, 3 April 2023 (UTC)
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. [1] Gustudent ( talk) 12:11, 5 April 2023 (UTC)
This article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||
|
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)
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.
|
” |
Anna Frodesiak (
talk) 00:55, 1 May 2011 (UTC)
Hello fellow Wikipedians,
I have just modified one external link on Ají (sauce). Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.
This message was posted before February 2018.
After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than
regular verification using the archive tool instructions below. Editors
have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the
RfC before doing mass systematic removals. This message is updated dynamically through the template {{
source check}}
(last update: 5 June 2024).
Cheers.— InternetArchiveBot ( Report bug) 00:09, 29 June 2017 (UTC)
This article was the subject of a Wiki Education Foundation-supported course assignment, between 11 January 2023 and 12 May 2023. Further details are available on the course page. Student editor(s): Gustudent ( article contribs).
— Assignment last updated by Tkong22 ( talk) 12:05, 3 April 2023 (UTC)
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. [1] Gustudent ( talk) 12:11, 5 April 2023 (UTC)