| Ají panca | |
|---|---|
 | |
| Species | Capsicum chinense |
| Origin | Peru |
| Heat |  Mild |
| Scoville scale | 100 SHU |
Peruvian adobo chicken with ají panca
Peruvian chanfainita 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 chinense (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 in (7.6 to 12.7 cm) long and 1 to 1.5 in (2.5 to 3.8 cm) 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
- ↑ Aji Panca Archived 2014-01-16 at the Wayback Machine South American Food About.com
- ↑ Bederski, Stefan (Fall 1997). "Introducing Peruvian Aji Chiles". The Chile Pepper Institute Newsletter. 6 (3): 1.
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