Where to buy aji panca

Help Centre. Our Head Shop. Huanarpo Macho is a leafy tree 10 to 12 meters high with beautiful Part of Aji Panca is also known as ajol colorado. Aji Panca is a dark garnet color and is used in many Creole dishes of Peru as for example in the dressing for anticuchos, carapulcra, adobo, escabeche, olluquito and many more. Aji Panca is also known as ajol It has a dark red color, and its itch is not as strong as the yellow pepper. It is used as a seasoning and coloring agent and is used as a base for a great variety of dressings, fillings and stews of Peruvian Creole food, such as marinade.

The Aji Panca Seasoning is an instant Add the Sazonador Sibarita just after browning the garlic and onion in Peruvian recipes such as Estofados, Guisos, Adobos or Escabeches. Peruvian products Available filters :. For more accuracy, testing is advised. View this video on our YouTube Channel! Practical advice and recipes for how to create better tasting food using spices and seasonings.

All Rights Reserved. Security Privacy Policy Terms and Conditions. Your shopping cart is currently empty. If this is an error, please contact us. Your wish list is currently empty. Join Over 30, home cooks and food professionals who receive bi-weekly spice and seasoning inspiration. Unable to add you to the email list. Please check your information and try again. Toggle navigation. Aji Panca Chile. The Aji Panca is from the species Capsicum chinense while most other South American chiles, such as the Aji Amarillo, are from the species Capsicum baccatum.

Many food historians believe that quinoa and the chiles native to Peru are the "lost crops" of the Incas. Aji Panca has the same appearance and shape of the Aji Amarillo chile but with a fresher, lighter flavor. The Aji Panca goes from a yellowish green and ripens to a dark red burgundy color. They measure 3" to 5" inches in length and 1" to 1.

The pods are typically left on the plants to partially dry before harvesting where they are then sun-dried. Even in its native Peru you are more likely to only find these as dried chiles and very rarely fresh. With its roots in Peruvian cooking, Aji Panca's are typically found slow cooked in stews, ground in sauces and rubbed into meat before grilling or roasting.

You'll also find them added to rice dishes, seafood and soups. The chile's lightness pairs nicely with something creamy and rich to balance it out. We've tried it with everything from avocados amazing to adding it as a secret ingredient to a chocolate dessert sauce.

We actually first started searching for a supplier for these chiles when one of our gourmet bakery customers wanted to add them to some chocolate chip cookies that they were baking where they wanted to add a dash of fruity heat to.

Aji Panca chiles have a fruity, berry like flavor with aromatic, smoky taste and a mild lingering heat which is similar to chipotle chiles , but not near as overpowering. We found it really shinning with lower heat and slower cooking times as this really seems to bring out the chile's subtle complexities.

Aji Pancas can also be made into a delightful paste for a nice wet rub that is amazing on grilled chicken kabobs or pork chops. To make a paste soak the Aji Panca chiles in hot water for 5 to 10 minutes chiles should be completely submerged. Then drain the water, remove the stems and add to the blender with garlic, olive oil and salt.