Description
- The Aji Panca belongs to the variety of Capsicum, a chilli grown on the central coast of Peru. It is used in different dishes of Peruvian cuisine. Important ingredient for dressing soups, Carapulcra Limena, Pollo a la brasa, tamales , adobo , chanfainita , chupe de camarones , patita con mani, sopa seca, pachamanca , paruhuela and other dishes of Peruvian cuisine.
- The Aji Panca is an organic product, and its drying process is the natural use of solar energy Along with the Aji Amarillo, these are the most precious chili peppers in Peruvian cuisine. One of the main ingredients of Peruvian cuisine. Its special and slightly spicy flavor provides a special and characteristic flavor that makes it unique in its genre.
- In Peru it is known as Aji Colorado, Aji panca, Aji panca peruano, which has been left to dry in the sun, has a mild spicy flavor and a dark red color. It also has other presentations such as , Aji panca pasta, Aji panca seeds, Aji panca powder. In Peruvian cuisine it is often accompanied by Aji Amarillo, Aji Amarillo paste, Aji amarillo seeds, Aji Amarillo paste peruvian. That help to enjoy its exquisite flavors.
- It is a 100% PURE NATURAL AND ORGANIC product, without worries to be able to offer the true flavor and an excellent SATISFACTION to all palates.
- You are invited to enjoy one of the emblematic products of Peru, with an ancient history in Peruvian gastronomy. Country that for many years has been nominated as: World's Leading Culinary Destination, you can consult, Peruvian cookbook in English
The aj panca is a variety of Capsicum cultivated in Peru and widely used in Peruvian cuisine. It is grown on the coast of Peru and is 3 to 5 inches (7.6 to 12.7 cm) long and 1 to 1.5 inches (2.5 to 3.8 cm) wide. The appearance of the whole dried fruit is dark reddish similar to a dark chocolate color, it is the one with the least spicy flavor, the intense dark reddish color is characteristic of aj panca. The aj panca is one of the most consumed varieties in Peru, its fresh consumption is minimal. It has a thick pulp and fruity nuances, it turns an intense dark reddish color when ripe. It is usually sun dried and sold dry. It is very soft and usual for consumption, the veins and the seed are removed, then it is ground and is ready to be used. The Aji panca, being the main part of Peruvian gastronomy, can be used in a variety of dishes such as: dressing soups, la Carapulcra Limena, Pollo a la brasa, tamales , adobo , chanfainita , chupe de camarones , patita con mani, sopa seca, pachamanca , parihuela and others.