Dried Aji Panca Peppers
Inventory, lb : 0
Description/Taste
Ají Panca varies in size and shape, depending on growing conditions, and averages 8 to 13 centimeters in length and 2.5 to 3 centimeters in diameter. Fresh pods are elongated, oblong, and tapered, ending in a point on the non-stem end, and are covered in defined longitudinal ridges. The skin is mostly smooth, taut, and glossy, ripening from green to shades of dark red to maroon when ripe. Underneath the surface, the thick flesh is crisp, aqueous, and succulent, encasing a hollow central cavity filled with spongy membranes and tiny, round, cream-colored seeds. Ají Panca is edible fresh, but the pods are primarily found in markets dried, as they have extended storage properties. Dried Ají Panca is thin, pliable, flat, and leathery, showcasing dark red-brown, almost black hues. Once rehydrated, the pods become soft and tender and have a smoky, earthy, and subtly sweet taste with fruity, berry-like nuances.
Seasons/Availability
Ají Panca is available dried year-round. Fresh versions are available in the late summer through fall.
Current Facts
Ají Panca, botanically classified as Capsicum chinense, is a South American pepper belonging to the Solanaceae or nightshade family. The name Panca is thought to be derived from Quechua, an indigenous language of South America, meaning “dry” or “ripe.” Ají Panca is a mild pepper, ranging from 1,000 to 1,500 SHU on the Scoville scale, and is primarily used for adding color and flavor to culinary dishes. For comparative purposes, the pepper’s heat is milder than jalapenos, which range from 4,000 to 8,500 SHU on the Scoville scale. Ají Panca is one of the most popular peppers in Peru and is favored for its ability to add depth and richness to dishes. Fresh peppers are traditionally harvested by hand once ripe and are laid outside in the sun to dry. Once dried, the pods flatten and develop their signature dark red-brown coloring and concentrated taste. Though they are considered an ancient variety in Peru, the peppers have also increased in notoriety worldwide for their fruity nuances, sometimes known as Ají Especial, Peruvian Red Chile, Red Ají, Special Ají, Ají Colorado, and Ají Brown. Ají Panca peppers are typically sold dried in commercial markets or prepared into powders and pastes and are used in a wide array of sweet or savory culinary preparations.
Nutritional Value
Ají Panca is a source of fiber to regulate the digestive tract, vitamin C to strengthen the immune system, magnesium to control nerve functions, and potassium to balance fluid levels. The peppers also provide some calcium to support bones and teeth, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, vitamin A to maintain healthy organs, and other nutrients, including riboflavin, niacin, and thiamine. Ají Panca contains flavonoids and carotenoids, which have antioxidant-like properties to guard cells against the damage caused by free radicals. The peppers are used in natural medicines as an anti-inflammatory and are believed to help increase circulation and aid in digestion.
Applications
Ají Panca has an earthy, smoky, and subtly fruity taste suited for fresh and cooked preparations. Dried pods must be rehydrated or ground into a powder before consumption. The pods can be reconstituted in hot water for 10 to 30 minutes, and once rehydrated, the stems and seeds are typically discarded. The pod’s flesh is soft and succulent, traditionally blended into sauces and pastes as a base flavoring. Ají Panca adds coloring and flavor to marinades, sauces, and dressings for salads, and the pepper’s flavoring does not overpower other ingredients. In Peruvian gastronomy, Ají Panca is utilized in Creole dishes. The peppers are traditionally used in various soups, stews, braises, and chowders, notably parihuela, a seafood soup, and chupe, or chowders. The variety is also incorporated into chanfainita, a hearty meat, potato, and rice dish, carapulcra, which is a pork and dried potato stew, or added to rich seafood recipes. Outside of Peru, Ají Panca is used in Ecuadorian, Bolivian, and Venezuelan recipes in sauces, shredded meat dishes, stews, arepas, and tamales. The peppers can also be blended into a paste and mashed into avocado toast, stirred into salsas, dips, and queso, or folded into grain and legume-based dishes. Ají Panca can be rehydrated and stuffed with cheese or blended into various desserts, especially sweets with chocolate and fruit. Beyond rehydrating, dried Ají Panca can be ground into a powder and utilized as a spice. The powder is often rubbed over meats or stirred into sauces. Ají Panca pairs well with aromatics such as garlic, red onions, and other peppers, vinegar, lime juice, herbs including cilantro, huacatay, oregano, and parsley, cumin, and meats such as poultry, pork, and beef. Dried Ají Panca has extended storage properties and will keep for 1 to 2 years when stored in a sealed container in a cool, dry, and dark location.
Ethnic/Cultural Info
Ají Panca is a foundational flavoring in anticuchera sauce, a marinade used to prepare anticuchos in Peru. The sauce is made from a base of rehydrated Ají Panca that has been blended into a mixture of garlic, salt, pepper, vinegar, and other spices. The Panca-infused marinade gives cuts of meat a smoky richness and is the primary flavoring in the famous Peruvian grilled skewers. The name anticucho has two hypothesized origins. The first connects the name to Quechua words “anti,” meaning “Andes,” and “cuchu,” meaning “cut,” combining to mean “cuts of the Andes.” Historically, it was common for communities in the Andes Mountains to prepare various cuts of meat for culinary purposes. The second hypothesis connects the name anticucho to “anti,” meaning “Andes,” and “uchu,” meaning “chile pepper,” a descriptor reflecting Ají Panca’s prominence in the traditional dish. The earliest form of anticucho was prepared among pre-Columbian populations throughout the Andes Mountains. Llama was the most common meat and was seasoned with various chile peppers, herbs, and spices. When the Spanish arrived, they introduced cattle, bringing beef to the forefront of culinary meats. The Spanish would only consume specific cuts of meat and would pass down less desirable cuts, like innards and organs, to the Afro-Peruvian slaves. Beef heart was a choice selection among the unusual cuts of meat as it most resembled higher-end beef cuts. The hearts were marinated in heavy flavorings to help mask their strong taste and were then grilled to develop a smoky, rich flavor. The Spanish method of skewering meats also became an adopted method among the slaves, creating the foundation of the popular anticuchos made in Peruvian communities in the modern day. Anticuchos are an emblematic dish of Peru and are widely available through restaurants, markets, street vendors, and home chefs. In Lima, it is common to see carretilleros, which are food carts with built-in grills, cooking anticuchos in parks and along city streets. In other regions of Peru, some communities even use wheelbarrows and turn them into transportable grills for cooking the skewered meats. Anticuchos are typically served with cooked potatoes and corn, and the communal nature of cooking and eating leads anticuchos to be often made during outdoor gatherings.
Geography/History
Ají Panca is native to South America and has been growing wild since ancient times. Much of the pepper’s origins are unknown, but it is thought that the Capsicum genus, in general, arose from the High Plains or Altiplano regions of the Andes Mountains, specifically areas within Peru and Bolivia. The oldest archeological findings were discovered in the Guitarrero Cave in the Yungay Province and date back to around 8,000 BCE. Over time, seeds of Capsicum peppers were naturally spread throughout South America through animal and human intervention and natural causes. As the genus expanded, new varieties were created through selective breeding. Ají Panca is thought to date back to at least 3,000 BCE and has connections to the Caral culture, one of the oldest civilizations in Peru. Chile peppers were foundational flavorings in culinary preparations, and drying the pods allowed them to remain a staple ingredient year-round. Despite its ancient origins, Ají Panca is still one of the most prevalent peppers in Peruvian gastronomy and has traveled outside of Peru to be used in cooking worldwide. Today, Ají Panca is commercially grown in the coastal regions of Peru. The variety is hardy and is also found in quantities throughout the Andean communities. Cajamarca has been named one of Peru's top-producing regions of Ají Panca. The variety is also grown and sold fresh and dried in Bolivia, Chile, Ecuador, and Venezuela markets. Dried Ají Panca is sold worldwide through online retailers. The Dried Ají Panca featured in the photograph above was sourced through markets in Lima, Peru.
Recipe Ideas
Recipes that include Dried Aji Panca Peppers. One
is easiest, three is harder.| Mj's Kitchen |
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Aji Panca Chile Paste |
