Aji Panca (Capsicum chinense)
Aji panca: Origin
like other species of Capsicum this Aji originated in South America , in the highlands of Bolivia and Peru or southern Brazil.
Most aji panca production in Peru is located in Cajamarca , in the districts of Cutervo and San Pablo
The appearance of this dried whole fruit is from dark red to dark chocolate , is the least spicy flavor, intense color is characteristic of Aji Panca Pepper.
The Aji Panca pepper sauce is a major dried chili of Peruvian origin , its fresh consumption is minimal.
(Amount Per serving : 100 grams)
|Total Fat (g)||7.8|
|Vitamin A (mg)||1|
|Vitamin C (mg)||23|
|Vitamin D (µg)||-|
|Vitamin E (mg)||-|
|Vitamin B12 (µg)||-|
HOW TO USE
This is a Spice very valued and consumed whole or ground , is a widely used as a condiment in Peruvian food as an important part of their preparation for their excellent flavor and spicy soft , it is also known as Aji especial.
- Aji panca dried.
- Aji panca powder.