A mild Peruvian chile pepper prized for its smoky, berry-like sweetness and rich color. Second only to Aji Amarillo in popularity in its native cuisine.
Aji Panca (also known as Ají Panca, Panca Chile, or Aji Brown) is an elongated, conical chile pepper native to the coastal regions of Peru. Measuring 3–5 inches long with deep ridges and thick flesh, it matures from green to a deep red/mahogany and is most commonly sold dried (turning chocolate brown). It offers a distinctive sweet and smoky flavor with subtle fruity notes reminiscent of blueberries and blackberries — raisin-like when dried — and only mild lingering heat. Essential in Peruvian cooking for adding depth, color, and complexity to marinades, sauces, stews, and more.
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Cultivated in Peru since ancient (pre-Incan) times along the coast. Traditionally sun-dried by farmers and used in everyday Creole and street-food dishes such as anticuchos (grilled meat skewers) and adobo-style stews. It provides rich color and layered flavor without overwhelming heat.
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Reach out →Sweet and smoky with subtle fruity notes reminiscent of blueberries and blackberries; raisin-like when dried, with smoky overtones and mild lingering heat.
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