Ají panca

Ají panca, often referred to as Peruvian red pepper, is a cherished staple in Peruvian cuisine. This pepper, a variety of Capsicum baccatum, is primarily cultivated along Peru's coastal regions. It typically measures between 3 to 5 inches in length and 1 to 1.5 inches in width.

One of the distinguishing features of ají panca is its thick, fruity flesh. As it ripens, its color transitions from red to a deep burgundy. After harvesting, the peppers are commonly sun-dried on farms, which is how they are typically sold.

What particularly endears ají panca to Peruvian cuisine is its mild flavor. When the seeds and veins are removed, it loses its spiciness but retains its rich taste and vibrant color. This makes it a versatile ingredient that adds depth and character to numerous dishes without overpowering them with heat.