Botanical Name: Capsicum chinense
Aji Panca is a popular chili pepper native to Peru, widely used in Peruvian cuisine for its mild heat and rich, smoky flavor. This pepper, which matures into a deep red to burgundy color, is known for its complex taste that combines fruity and earthy notes with a mild spice level. On the Scoville scale, Aji Panca registers between 500 to 1,500 Scoville Heat Units (SHU), making it one of the milder chili varieties, far less spicy than its cousin, Aji Amarillo.
The Aji Panca pepper is often used dried, either whole or in powdered form, but it can also be found as a paste, which is convenient for many culinary applications. When dried, the pepper develops an even more intense flavor, adding depth and smokiness to dishes without overwhelming heat. This makes it a versatile ingredient in marinades, stews, sauces, and salsas. Aji Panca is frequently used in traditional Peruvian dishes like anticuchos (grilled meat skewers), escabeche (pickled fish or chicken), and various seafood stews, where it enhances the overall flavor profile without making the dish too spicy.
The pepper’s fruity undertones, reminiscent of berries or raisins, give it a unique taste that complements a variety of meats, vegetables, and grains. When used in soups or slow-cooked dishes, Aji Panca imparts a rich, slightly sweet flavor that can balance more intense ingredients.