Aji Panca | Panca Pepper

Aji Panca Pepper (Ají Panca)

Species: Capsicum chinense
Heat Level: 500–1,500 SHU (Scoville Heat Units)
Origin: Peru

The Aji Panca pepper is one of the most important peppers in Peruvian cuisine and is considered second only to Aji Amarillo in popularity. Native to the coastal regions of Peru, this mild chili produces long pods that mature from green to a rich burgundy-red color and typically reach 3–5 inches in length.

With a heat level of just 500 to 1,500 SHU, Aji Panca delivers exceptional flavor without overwhelming heat. Its taste is often described as fruity, smoky, and slightly sweet, with complex notes of berries, raisins, citrus, and dried fruit. This unique combination makes it a favorite ingredient in traditional Peruvian cooking. Competitor pages frequently highlight its signature berry-like sweetness and smoky undertones because these are the flavor characteristics most searched by users.

Aji Panca peppers are commonly dried and ground into powder, blended into chili pastes, or used whole in marinades, stews, soups, and sauces. They are especially popular in anticuchos, adobos, seafood dishes, grilled meats, and slow-cooked recipes where their rich flavor can develop fully. Because the pepper remains mild even when concentrated into paste form, it adds depth and complexity without excessive spice.

For home cooks, Aji Panca pairs exceptionally well with garlic, lime juice, olive oil, beef, pork, chicken, seafood, beans, and roasted vegetables. Its mild heat and layered flavor profile make it one of the most versatile peppers available for both traditional Peruvian dishes and modern fusion cooking.