Product Description
PURPOSE
WHAT IS IT?
Ají Panca, is a variety of Capsicum baccatum (a chili pepper.) It has thick flesh and fruity overtones, it turns deep red to burgundy when ripe. It is very mild and if deseeded, even considered to have no heat but major flavor.
EXPERIENCE
Similar in name and physical shape to the Ají Amarillo, it is sweeter and less spicy with a slightly smoky finish. In addition to the slight sweetness, it has complex aromas of blueberries, blackberries and even purple cabbage.
TRADITIONAL USES
- Peruvian Soups
- Salsa
- Spicy sauces
- Added to baked goods
IMPROVISATIONAL ‘RIFFS’
- Rehydrate and blend into burger mix with garlic and cumin
- Simmer in beef stock for dark-fruit chile depth
- Blend into barbecue sauce with tamarind and brown sugar
THE BACKSTORY
Some form of the word ají has been used since approximately 4600 BCE. It was first used in the proto-language Otomanguean. It then spread along with the Capsicum fruit from Mexico to other pepper growing regions. Capsicum baccatum is still referred to as ají, while other peppers in the family are referred to as simply “peppers.”
AKA
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