Description

The dried Aji Panca, also known as the Panca chilli, is a pepper from Peru. It is a widely used pepper and perfect for stews, sauces and fish dishes. The pepper has a deep red to brown colour. The dried Aji Panca chili is a mildly spicy pepper and has a fairly sweet, berry-like and slightly smoky taste. It gives a real Peruvian flavour to all your dishes, so you can make delicious Peruvian mole or marinate meat with it.

Preparation
– Fry the dried chillies in a dry frying pan on medium heat for about 2 minutes. This will release the essential oils and give them more flavour. Then rehydrate by soaking them in hot water for about 15/20 minutes, then chop as you prefer.
– Place the dried chillies in a food processor and grind them until they have the coarse texture you prefer, flakes or powder.

Dried Aji Panca

From  3,75

To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour.

The dried chillies have a long shelf life, but for optimum flavour and spiciness we advise to not store them for longer than a year. Click here for more information on storing and freezing dried chillies.

The dried Aji Panca, also known as the Panca chilli, is a pepper from Peru. It is a widely used pepper and perfect for stews, sauces and fish dishes. The pepper has a deep red to brown colour. The dried Aji Panca chili is a mildly spicy pepper and has a fairly sweet, berry-like and slightly smoky taste. It gives a real Peruvian flavour to all your dishes, so you can make delicious Peruvian mole or marinate meat with it. Preparation – Fry the dried chillies in a dry frying pan on medium heat for about 2 minutes. This will release the essential oils and give them more flavour. Then rehydrate by soaking them in hot water for about 15/20 minutes, then chop as you prefer. – Place the dried chillies in a food processor and grind them until they have the coarse texture you prefer, flakes or powder.

To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour.

The dried chillies have a long shelf life, but for optimum flavour and spiciness we advise to not store them for longer than a year. Click here for more information on storing and freezing dried chillies.

Often ordered with

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