Archaeological evidence suggests that people have been using this chile pepper since 6,500 B.C. Today the aji panca grows mainly in the coastal regions and is often used with seafood, though it is also an important addition to many rice dishes, soups and sauces. Measures approx. 500 scoville heat units.
About three to five inches long and about one inch across, the aji panca has medium thick flesh and a smoky berry flavor with fruity overtones adding up to an aromatic taste with mild but very persistent heat. The pods mature from green to yellow or deep red or burgundy. Upon drying they take on a rich chocolate brown coloration.
Basic preparation: Rinse with warm water. Soak in hot water for 10 minues. Once rehydrated, dice or puree and add to a recipe.
1.8oz package
ALL NATURAL