Aji Panca Inca's food (pasta). Panca pepper paste.
Aji Panca paste is a traditional Peruvian condiment made from the aji panca pepper, which is a deep red, mild pepper with a fruity and slightly smoky flavor. It is commonly used in Peruvian cuisine to add depth and a rich, earthy flavor to a variety of dishes without overwhelming heat.
Characteristics of Aji Panca Paste:
- Flavor: Mild heat, fruity, smoky, and slightly sweet.
- Color: Deep red.
-Texture: Smooth paste.
Uses of Aji Panca Paste:
- Marinades: Often used to marinate meats like chicken, beef, or pork, imparting a rich flavor.
- Sauces: Incorporated into sauces for seafood, meats, and vegetables.
- Soups and Stews: Adds depth to soups and stews such as Peruvian adobo or chupe.
- Seasoning: Used as a seasoning in various dishes to enhance flavor profiles.
Popular Peruvian Recipes with Aji Panca Paste:
Lomo Saltado:
- A traditional stir-fry dish made with beef, onions, tomatoes, and fries, seasoned with soy sauce and aji panca paste.
Anticuchos:
- Grilled skewers of marinated beef heart or other meats, with a marinade made from aji panca paste, vinegar, garlic, and spices.
Aji de Gallina:
- A creamy chicken dish made with shredded chicken in a spicy, nutty sauce thickened with bread, aji panca paste, and cheese.
Seco de Carne:
- A slow-cooked beef stew with cilantro, aji panca paste, and chicha de jora (a type of corn beer), served with rice and beans.
Pachamanca:
- A traditional Andean dish where meats, potatoes, and vegetables are marinated with aji panca paste and other spices, then cooked in an earth oven.
Causa Rellena:
- A layered potato dish often filled with seafood or chicken, where the potatoes are seasoned with aji panca paste for added flavor.Aji Panca paste is versatile and can be used in various other dishes to bring a taste of Peruvian cuisine to the table. It can be found in many specialty stores or online, and some home cooks even make their own by rehydrating dried aji panca peppers and blending them into a paste.