Species: Chinense, Easy to grow, Mild, Peruvian, Rare

Upon meticulous examination, it becomes apparent that the Aji Panca, contrary to popular belief classifying it as Capsicum Baccatum, is indeed a member of the Chinense species. The presence of Capsicum Chinense flowers, featuring two or more at each node, along with the distinctive ring-like constriction at the junction of the mature fruit calyx and pedicel, dispels any ambiguity. Unlike the Baccatum anthers that age from white to brownish-yellow, the Aji Panca showcases the true nature of Capsicum Chinense. Regardless of its specific categorization, the Aji Panca stands as an extraordinary chilli, captivating enthusiasts with its unique attributes.

Taste Profile

It has a berry-like, fruity flavour and an aromatic, smoky taste with a mild lingering heat. Fresh consumption reveals minimal heat, while the dried version elevates the spice level, enhancing its overall taste.

Heat Level

Aji Panca earns its place in the mild category ranging between 1,000 to 1,500 SHU on Scoville scale, ensuring a pleasant culinary experience without overpowering the dish. The transformation from fresh to dried intensifies its heat, making it a versatile pepper for various palates.

Texture and Appearance

The chilli pods, measuring approximately 9 cm in length and 2-3 cm in width, showcase an appealing tapered shape. Transitioning from a light green to a luscious chocolate brown, Aji Panca adds visual and textural allure to culinary creations.

Size of Plant

Aji Panca plants grow to a size conducive to home cultivation, offering a manageable yet bountiful addition to gardens. Understanding the plant’s size aids in planning and optimising cultivation spaces.

Culinary Uses

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 changes. They taste better dry and are way hotter.

Growing and Care

To cultivate Aji Panca peppers, provide well-draining soil, plenty of sunlight, and regular watering. These plants thrive in warm climates and benefit from occasional fertilisation.

Fun Facts

• Aji Panca is a cornerstone of Peruvian cuisine, known for its use in traditional dishes and the smoky warmth it adds to Peruvian culinary creations.
• The chilli’s name, “Panca,” reflects its Peruvian heritage and the deep, smoky flavour it contributes to dishes.

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