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.
PRODUCTION AREA
Most aji panca production in Peru is located in Cajamarca , in the districts of Cutervo and San Pablo
GENERAL FEATURES
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.
Nutritional Facts
(Amount Per serving : 100 grams)
| Nutrient | Quantity |
|---|---|
| Calories | 292 |
| Protein | 7 |
| Total Fat (g) | 7.8 |
| Cholesterol (mg) | - |
| Carbohydrates | 58.5 |
| Fiber (g) | 22.4 |
| Calcium (mg) | 142 |
| Iron (mg) | 4.90 |
| Iodine (µg) | - |
| Vitamin A (mg) | 1 |
| Vitamin C (mg) | 23 |
| Vitamin D (µg) | - |
| Vitamin E (mg) | - |
| Vitamin B12 (µg) | - |
| Folate (µg) | - |
HOW TO USE
Food:
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.
PRODUCTS
- Aji panca dried.
- Aji panca powder.
