Aji Panca

Aji Panca – Peru’s dark flavour jewel

What makes Aji Panca special

Aji Panca is a classic Peruvian chilli with low heat and deep flavour – perfect for hearty dishes. A favourite in South American cooking and a fantastic chilli seed for anyone who loves smoky, full-bodied flavour.

Background and name

Aji Panca has been used in Peru since Inca times and is a common ingredient in many traditional dishes. It is also called Aji Brown and belongs to Capsicum chinense, even though it sometimes resembles a baccatum in appearance.

Appearance and growth habit

The plants reach about 90 cm. The pods are long, broad and ripen from green to dark chocolate brown. Very decorative, meaty pods.

Estimated Scoville heat

Approx. 500 – 1,000 SHU

Flavour and uses

A deep, earthy, slightly smoky flavour with notes of raisin and chocolate. The heat is very mild, which makes it perfect as a flavouring in larger quantities.

Ways to use Aji Panca

• Make a classic ají purée for Peruvian dishes

• Use in stews, marinades and ceviche

• Perfect dried and ground

How to grow Aji Panca

Aji Panca is a Capsicum chinense. Sow the chilli seeds between January and March. The plants like warmth and a long growing season, so start early and place them somewhere warm.

A flavourful classic from Peru – perfect for anyone who loves richness rather than heat.

The price is for 6 chilli seeds
Open-pollinated
Sow in moist seed compost or peat pellets and keep warm, at about 25–30°C for best germination The compost should be moist but not wet. A propagator helps to keep the air humid. Once the seedlings have grown a little and developed their second pair of leaves, you can lower the temperature to about 20°C and take them out of the propagator. They do well on a sunny windowsill, in a greenhouse and outdoors in summer. For best results, soak the seeds in Growhelper for 12–24 hours before sowing