YELLOW CHILI PEPPER WAS BORN IN THE ANDES.

Yellow chili pepper also called Aji Amarillo has been used since approximately 8,500 BC as evidence of its earliest use was found at Guitarrero Cave located in the Alley of Huaylas, 50 meters above Santa River at 2,580 meters above sea level.
The agriculturally based Moche culture, with a significant level of investment in the construction of a network of irrigation canals for the diversion of river water to supply their crops and flourished in Northern Peru with its capital near present-day Moche and Trujillo, often represented fruits and vegetable in their art including Yellow chili peppers. Irrigation was the source of wealth and foundation of the empire and emphasized the importance of circulation and flow. Their art work frequently depicted the passage of fluids, particularly the fluids through vulnerable human orifices. Older generations passed down general knowledge about reciprocity and embodiment to younger generations through such portraits. Countless images of defeated warriors losing life fluids through their nose, or individuals getting their eyes torn out by birds or captors gave to them an example of the consequences  when the law of reciprocity was broken. Also many of the portraits of individuals with physical disfigurements or genetic defect gave an example of what happened when the balance of the natural forces were violated by the human hand.
The yellow chili pepper contain a substance called 'capsaicin' which gives peppers their characteristic pungence, producing a mild to intense spice when eaten. Capsaicin is a potent inhibitor of a neuropeptide substance associated with inflammatory processes. The hotter that the human mouth resist, the more capsaicin it contains.
The cultivation of this yellow chili pepper then went across the Andean Region. Now it is the domesticated pepper of choice of Peru, Bolivia, Ecuador and Chile.  It is the basic ingredient in Peruvian Cuisine, and is considered part of its condiment trinity together with red onion and cilantro.
Yellow chili pepper is used as a condiment of many dishes and sauces. In Peru the chilis are mostly used fresh, and in Bolivia dried and ground. Common dishes with Yellow chili peppers are the Peruvian stew "Hen Chili"(Aji de Gallina), "Huancaina Sauce"among others. In many Peruvian restaurants the yellow chili pepper, onion, and lemon juice (among others) are served in a separate small bowls with many meals as an optional additive.
The capsaicin effect of chili peppers in general are now studied as an effective treatment for sensory nerve fiber disorders, including pain associated with arthritis, psoriasis, and diabetic neuropathy.