Aji Panca chili pepper (Capsicum chinense): We've already seen how Peruvian cuisine is increasingly present around the world at the highest levels; this chili pepper is one of the pillars of this country's tradition. Its name derives from the Quechua word for "dark." When ripe, the berry is a reddish-brown color tending towards brown. It is very susceptible to drying; it has happened that we forget a fruit somewhere, only to find them perfectly preserved months later. They are mildly spicy, flavorful, with a strong smoky, earthy aroma. The flesh remains elastic even when dried. The plant is large, reaching 1mtr in height, and the berries, of rounded tip, are about 15 cm long. They take about three months from transplant to ripenning. They should be harvested when they are perfectly ripe and begin to wrinkle, which is important for the variety's typical organoleptic characteristics to develop.
A chili pepper that will change your concept of capsicum.
