Ají panca facts for kids
Quick facts for kids Ají panca |
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| Species | Capsicum chinense |
| Origin | Peru |
| Heat |  Mild |
| Scoville scale | 100 SHU |
Ají panca, also known as the Peruvian red pepper, is a special type of chili pepper. It is grown mainly in Peru and is a very important ingredient in Peruvian cuisine. This pepper is a variety of Capsicum chinense, which is the same family as many other popular chili peppers.
Ají panca is commonly grown along the coast of Peru. It usually measures about 8 to 13 centimeters (3 to 5 inches) long and 2.5 to 4 centimeters (1 to 1.5 inches) wide. When it's ripe, this pepper turns a beautiful deep red or burgundy color.
Contents
What Makes Ají Panca Special?
Its Unique Flavor and Mildness
Ají panca has a thick flesh and a unique fruity taste. Unlike many other chili peppers, it is very mild. If you remove the seeds and veins, it often has almost no heat at all! This means it's used more for its amazing flavor and rich color than for making dishes spicy.
How It's Prepared
One common way to prepare ají panca is by sun-drying it. Farmers often dry the peppers right on their farms. Once dried, they are sold and used in many different ways. Drying helps to concentrate its flavor and allows it to be stored for a long time.
Ají Panca in Peruvian Cooking
A Key Ingredient
Ají panca is a staple in Peruvian kitchens. It adds a deep, earthy flavor and a rich color to many traditional dishes. It's often used in pastes or sauces. These sauces form the base for stews, marinades, and other savory meals.
Popular Dishes
You can find ají panca in many famous Peruvian recipes. For example, it's used in "adobo" chicken, which is a flavorful marinated chicken dish. It also appears in "chanfainita," a hearty Peruvian stew. Its mildness makes it perfect for adding depth without overwhelming other flavors.
Growing Ají Panca
Where It Thrives
The coastal regions of Peru provide the perfect climate for growing ají panca. The warm temperatures and specific soil conditions help these peppers grow big and flavorful. Farmers carefully cultivate these plants, often using traditional methods passed down through generations.
From Farm to Table
After harvesting, the peppers are carefully laid out to dry under the sun. This natural drying process is crucial for developing their distinct flavor and color. Once dried, they are ready to be used in kitchens all over Peru and even exported to other parts of the world.
See also
In Spanish: Ají panca para niños
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