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Peruvian Cuisine


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Ají Panca

Is another variety of dried hot pepper similar to the aji mirasol. Dark reddish purple in color it gives a deeper more "woodsy" flavor to dishes.

The chili, on the other hand, is a variety of Capsicum chinense high in capsaicin, very popular in the cuisine of Peru for the preparation of ceviche for its fruity aroma.