- Unique red chile pepper grown in the Andes
- Mild with a fruity, smoky flavor
- Use for pastes, sauces and soups
- Grind or rehydrate in hot water before using
- Size - 4 x 3 oz/85 g
Native to Peru, aji panca is one of the most common peppers grown in the region surrounding the Andes Mountains. Most of the other varieties of aji peppers are fairly spicy but the aji panca is mild and smoky with an almost fruity flavor.
Dried whole aji panca peppers can be used in a variety of ways. Ground whole, they can be used in place of a dry spice for meats, stews or any other recipe that calls for ground chilis. To use as a paste, you can rehydrate the peppers in hot water before pureeing them whole. As a paste, aji panca can be used in marinades and soups or on its own as a sauce. With its mild flavor, aji panca is an excellent base for a wide variety of dishes.
To rehydrate, soak dried chile peppers in very hot water for 5-10 minutes before pureeing or dicing. Alternately, if you plan to use them whole in a recipe that cooks for at least 10 minutes, the rehydrating step can be skipped.
Dried panca peppers.
Serving size 1/20 cup (10g). Servings per container about 8. Calories 31.03. Fat calories 1.68. Total Fat 0.83g (1.28%), Trans Fat 0g (0%), Cholesterol 0mg (0%), Sodium 0 mg (0%), Total Carbohydrate 6.24g (2.08%), Dietary Fiber 2.38g (9.5%), Sugars 0g, Protein 0.74g, Vitamin A 467mcg, Vitamin C 4.1%, Calcium 1.5%, Iron 0.52mg, Phosphorus 22.21 mg. * Percent Daily Values are based on a 2,000 calorie diet.