Unit price/ translation missing: en.general.accessibility.unit_price_separator
The Aji Panca pepper is a staple in Peruvian cuisine. It has a deep red or burgundy-brown color when dried, smoky, fruity (think berry-like sweetness!) and comfortably mild which makes it very friendly and versatile.
Organic aji panca pods
Tips for Success
Whole chiles are best pureed into a paste but they can also be ground or crushed and made into chile flakes. Remove stems and seeds if desired. Lightly toast them for a smokey flavor and then soak them in warm water until soft. Remove them from the water and blend, adding a little soaking water as needed to get the desired consistency.
Aji Panca is best is used to spice up soups, casseroles, stews, dry rubs when grilling or blended with oil and a touch of vinegar to a paste. It pairs well with poultry, pork, beef, fish, potatoes, beans, corn, tomatoes, rice, avocado and chocolate.
Aji Panca is represented in one of the most traditional Peruvian dishes, Anticuchos (beef heart skewers), but also used in Tacu-Tacu, seco de carne and different stews.
Chincha Valley, Peru
Chincha Valley, Peru","These organic Peruvian chiles are grown by a farm collective in Chincha, Peru that focus on cultivation of indigenous crops to restore the land and strengthen community. Aji Panca is native to the coastal regions of Peru and have been cultivated since ancient times, mostly found dried and are rarely fresh in markets.
Is Aji Panca spicy?
This chile has a mild heat level and more known for its berry-like flavor with notes of smoke.
How do use Aji Panca?
Aji Panca is a staple in Peruvian cuisine and most often used as a marinade for protein. They are soaked and then puréed to a paste that can be used in many dishes.
What is Aji Panca?
Aji Panca is the name of a Peruvian chile and is the backbone of Peruvian cuisine.