Mi Peru Aji Panca

Aji Panca is a variety of Capsicum chinense (a chili pepper) grown in Peru and used in Peruvian cuisine. Aji Panca is one of the most common types of aji in Peru. The peppers are 3 to 5 inches in length and have a thick flesh that matures from a light green to dark red color. The panca is distinct from the other ajis with its mild heat and fruity, berry-like flavor that goes well in stews, sauces and fish dishes.

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Aji Panca is a variety of Capsicum chinense (a chili pepper) grown in Peru and used in Peruvian cuisine. Aji Panca is one of the most common types of aji in Peru. The peppers are 3 to 5 inches in length and have a thick flesh that matures from a light green to dark red color. The panca is distinct from the other ajis with its mild heat and fruity, berry-like flavor that goes well in stews, sauces and fish dishes.

Aji, or chile peppers, are native to Peru, and the country boasts many distinct indigenous varieties that are used as a base for most of Peruvian traditional cooking.
Aji peppers are rich in vitamins A, B, and C. The active ingredient is capsaicin, which delivers many health benefits. Capsaicin helps with weight management. While the exact reasons remain unclear, research reveals that capsaicin can increase energy, increase lipid oxidation, and reduce appetite. Studies show that when eaten regularly, capsaicin can effect marked weight loss over a one-to two-year period.

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