De-Stemmed Aji Panca Chiles
Aji Panca Chiles boast a mild heat and berry-like flavor. These de-stemmed peppers are convenient and easy to use to highlight full-bodied flavor characteristic of Peruvian cuisine.
Soak in hot water for 10 minutes to soften or add directly to a braised dish.
Storage & handling
Store in a dry, cool place.
Dried Aji Panca Chiles.
Aji Panca Chiles are the heart of Peruvian cuisine, forming a classic flavor trifecta alongside garlic and onion. Red to brown in color (depending on maturity), this chile brings not just heat and flavor to a dish, but bright color and visual appeal. Originating in South America over 7,000 years ago, this chile is hardly popular outside of Southern and Latin American cuisine and is just now gaining recognition in the United States and India.
Commonly used in Peruvian ceviches, Aji Panca Chiles are the star of this dish, boasting mild heat and a faint berry-like flavor. Aji Panca Chiles allow the savory flavors of garlic, onion, cumin and black pepper to shine through.