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Aji Panca is the second most common aji variety in Peru and frequently used in the Peruvian cuisine. It matures from green and yellow to a dark red burgundy color.
Aji Panca has a berry like, fruity flavor and an aromatic, smoky taste with a mild lingering heat. It can mostly be found dried as a whole chili pepper, prepared into a paste or grounded.
Today Aji Panca is often used to season seafood, rice dishes, soups and sauces.
