Ají panca

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Ají panca
Species Capsicum baccatum
Origin Peru
Heat Mild
Scoville scale 100 SHU
Peruvian adobo chicken with ají panca
Combination plate of cau-cau, olluquito with charqui, rice and sangrecita. The cau-cau is made from stomach (in Spanish Mondongo) and the chaunfainta is made with bofe (cow lung) diced and cooked with diced potatoes with an ají panca sauce

Ají panca, Peruvian red pepper, is a variety of Capsicum baccatum (a chili pepper) grown in Peru and used in Peruvian cuisine.[1] It is commonly grown on the coast of Peru and measures 3 to 5 inches long and 1 to 1 1/2 inches across. It has thick flesh and fruity overtones, it turns deep red to burgundy when ripe. It is commonly sun-dried at the farms and sold dry. It is very mild and if deseeded and deveined is considered to have no heat but is instead used for its flavor and color. [2]

References[edit]

  1. ^ Aji Panca South American Food About.com
  2. ^ Bederski, Stefan (Fall 1997). "Introducing Peruvian Aji Chiles". The Chile Pepper Institute Newsletter. 6 (3): 1.