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Hot Info on Amarillo Aji and Panca Chili Pepper

 

Our fabulous and exotic chilies form Peru, Aji Amarillo (Capsicum baccatum) and Panca (Capsicum frutescens) are relatively unknown in American cuisine. Popular in both Bolivian and Peruvian dishes, these chilies have exquisite flavor overtones that jalapenos simply can’t match.

Jalapenos register 8K on the Scoville (spiciness) scale, whereas Aji Amarillo Chilies register 40-50K and Pancas rank at 1K. Aji Amaraillo has a zesty and fruity undertone, with more kick in its aftertaste than jalapenos. Panca is more similar in appearance to cayenne, yet has a smoky, lively, berry flavor that enhances depth and diversity of dishes.

2083 - Pepper Powder, Panca Chili, 4oz raw, pesticide-free/sustainable
Pepper Powder, Panca Chili, 4oz
raw, pesticide-free/sustainable

$9.95Add to Cart
2084 - Pepper Powder, Amarillo Chili, 4oz raw, pesticide-free/sustainable
Pepper Powder, Amarillo Chili, 4oz
raw, pesticide-free/sustainable

$9.95Add to Cart
 

 

Recipe: Panca Mayan Chocolates

Many are under the assumption that chocolates are supposed to be sweet. However, in ancient times, chocolate was not always a sweet treat. Both Aztec and Mayan cultures enhanced its natural bitterness by adding chilies.

Europeans were actually the first to add sugar to cacao, resulting in beloved hot chocolate. We have added Peruvian Panca Chili powder to our raw chocolate recipe, giving it a subtle, smoky kick.

Click here to try today!

New Recipe: Panca Mayan Chocolates
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