Aji Panca is a fantastic mild chilli pepper with berry sweetness and a slightly rich smoky flavor. It originates from Peru and is frequently used in the Peruvian cuisine.
Upon close inspection it seems the Aji Panca is indeed a Chinense despite popular belief that is should be a C. Baccatum. The flowers are C. Chinense flowers, have 2 or more at each node, plus the calyx of mature fruit has a ring-like constriction at junction with pedicel. Plus the Baccatum anthers are white and turn brownish-yellow with age. What ever spices the Aji Pancah is, it is an amazing chilli.
The pods are long tapered pods about 9 cm’s long and 2-3 cm wide. They change colour from a medium light green to a rich chocolate brown.
Aji Panca can be used in any dish as it is mild and won’t overpower the food. It would make an excellent paste. The amazing thing about this chilli is, when you eat it fresh, you don’t really get a lot of heat, but when you dry them, the heat level changed. They taste better dry and are way hotter.
Flavour wise: It has a berry like, fruity flavor and an aromatic, smoky taste with a mild lingering heat.
Heat level: Mild