Aji Amarillo is the chile most frequently used in Peru and probably the most important ingredient in Peruvian cooking. 
 
The plant is lanky and very large, requiring support, for sure. It produces an abundance of 4-5 inch, glossy thick-skinned fruits that are generally smooth with a few ripples and shallow indentations. They start off green, turn yellow and mature to deep yellowish-orange with a wonderful fruity mango-like flavor (some even detect a raisin-like flavor) with a good amount of spice/heat.
 
Sold in a 2.62" wide x 3.5" deep pot.