Which heat level is right for me? The Aji scale explained

Heat is a matter of taste, and nobody wants to buy a bottle that then sits in the cupboard. That is why every Aji variety has a heat level on the label. Here we explain what is behind it.

The scale: four dots, five varieties

At Aji, the heat comes solely from real chili peppers. The higher the chili content, the more dots are filled in on the label. All varieties taste of tomato and chili first – the heat is added on top, it does not take their place.

Würzig – no heat

The tomato sauce without chili. For everyone who likes the Aji taste but does not want any heat, and for children at the table. Goes with pasta, pizza and as a ketchup substitute.

Pikant – heat 1 of 4

Mild with 0.1 % chili. The entry level: a warm tingle that does not linger. Our recommendation for a first purchase if you are unsure.

Scharf – heat 2 of 4

0.6 % chili. Clearly noticeable but suitable for everyday use. The variety that is on our table most often: on burgers, wraps, scrambled eggs, fried potatoes.

Feurig – heat 3 of 4

2.8 % chili. This one calls for some experience with heat. Anyone got a glass of milk? As a dip for nachos and fries or, in small doses, for seasoning.

Höllisch – heat 4 of 4

Our hottest variety, recognisable by the green pepper on the label. For the brave only. One teaspoon is enough to transform a whole dish.

Tips for getting started

• Better to start one level lower. You can always add more.
• Fat and acid soften heat: stir Aji into mayonnaise or yoghurt and Feurig becomes a mild dip.
• Heat builds up. After the first bite, wait a moment before adding more.
• After opening, the bottle belongs in the fridge.

Not sure? Then try all five: from two bottles we ship free of charge. To the varieties