Ají Panca Pasta 7.5 oz

Ají Panca 

Ají Panca, a staple in Peruvian cuisine, is a deep red to burgundy chili pepper known for its mild heat and rich, smoky flavor. It is a versatile ingredient that adds depth and complexity to a wide range of traditional dishes. This chili pepper is typically used dried or as a paste, and it is an essential element in creating the unique taste profiles characteristic of Peruvian food.

Cultural and Traditional Facts

• Cultural Significance: Ají Panca is a fundamental part of Peruvian culinary traditions. Its use is widespread in coastal, Andean, and Amazonian cuisines, showcasing its versatility and importance in the country’s gastronomy.

• Historical Roots: Ají Panca has been cultivated in Peru for thousands of years, with its use tracing back to ancient civilizations such as the Inca. It is deeply embedded in the cultural and historical fabric of the region.

• Traditional Preparation: Typically, Ají Panca is dried and ground into a powder or rehydrated to make a paste. These forms are then used to season meats, stews, and sauces, infusing dishes with its distinctive flavor.

Taste Profile

• Flavor Notes: Ají Panca is known for its mild heat and rich, smoky flavor with subtle hints of berry and fruit. Its deep, earthy taste adds a unique complexity to dishes without overwhelming the palate.

• Heat Level: This chili has a mild heat level, generally measuring between 1,000 to 1,500 Scoville Heat Units (SHU). This makes it suitable for adding warmth and depth to dishes without significant spiciness.

• Aroma: The pepper’s aroma is rich and smoky with sweet undertones, contributing to its ability to enhance the sensory experience of any meal.

Culinary Uses

• Adobos and Marinades: Ají Panca paste is frequently used in adobos (marinades) for meats, particularly in dishes like “anticuchos” (grilled beef heart skewers) and “seco de cordero” (lamb stew).

• Stews and Sauces: It is an essential ingredient in traditional stews such as “carapulcra” (a dried potato and pork stew) and “ajiaco” (a hearty stew made with various meats and vegetables).

• Rice and Grain Dishes: Ají Panca is often incorporated into rice and grain dishes to add depth and a smoky, savory flavor.

• Salsas: The chili is used to make various salsas and condiments, enhancing grilled meats, fish, and vegetables with its unique taste.

Nutritional Facts

• Vitamins: Ají Panca is a good source of vitamins A and C, which support immune function, skin health, and vision.

• Antioxidants: The chili is rich in antioxidants, which help protect the body against oxidative stress and reduce inflammation.

• Capsaicin: While Ají Panca has lower levels of capsaicin compared to hotter chili peppers, it still provides some of the compound’s anti-inflammatory and pain-relieving benefits.

• Minerals: It contains essential minerals such as iron, potassium, and magnesium, contributing to overall health and well-being.

• Low Calorie: Ají Panca is low in calories, making it a healthy addition to various dishes without adding significant caloric content.