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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.

  • Approximately 3 to 5 inches long

  • Reddish-brown in color

  • Ranges 500 to 1500 on Scoville Heat Scale

  • D'allesandro
    Price: $34.50
    $2.16 / Ounce

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    Suggested uses

  • Use anywhere heat with fruity or berrylike undertones is desired

  • Excellent used in stews, sauces and fish dishes, or as a condiment

  • Basic prep

    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.

    Classic recipe

    Grilled Fish in Chile Sauce

    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.