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. The aji paste is made from fresh aji, pureed and pasteurized. AJI PANCA One of the most common types of aji in Peru, aji panca is 3 to 5 inches in length and has a thick flesh that matures from a green to dark red in color. Distinct from the other ajis in it's spiciness, aji panca is mild in heat intensity and provides a 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. The aji paste is made from fresh aji, pureed and pasteuri...
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