10 seeds of the Aji Panca pepper.
Origin: Peru
Species: Capsicum chinense
Aji Panca is part of most sauces used in different Peruvian dishes, and is native to the regions of Lambayeque, Ica, Lima and La Libertad. Aji Panca, also known as Aji Colorado, is cooked and dehydrated. The process is very easy: it dries in the sun for two days and turns from red to chocolate. It is used in the preparation of different symbolic Peruvian dishes, such as: carapulcra, picante, anticuchos, adobo de chancho, escabehce, pachamanca, parihuela, among others.
Use it in seafood, soups, dishes that contain rice, in the preparation of sauces and marinating meat or chicken.
