Peruvian Panca Pepper Paste - 7.5 Oz (Pasta de Ají Panca)
Aji Panca paste is made using the Panca powder along with olive oil and vinegar. Also used in chili dishes. Is mild with a smokey, fruity taste and used more for flavor and color in foods. It is essential in Peruvian cuisine and used in marinades for beef, pork, and chicken. Aji Panca contains high levels of capsaicin. A natural compound that has shown to help with weight management when eaten regularly. Capsaicin is known to increase energy levels and reduce appetite.
One of the main ingredients in Peruvian cooking is ají amarillo paste. ... is the all-star ingredient in many of the country’s traditional Peruvian recipes. It’s slightly fruity flavor is a hit with even the most discerning taste buds. Aji Amarillo provides various anticoagulant, thermogenic anti-bacterial, anti-carcinogenic, pain reducing, anti-diabetic properties and antioxidant properties: Regulates fluid - Improves performance - Reduce LDL cholesterol - Assist weight loss - Antioxidant properties
Rocoto chilli peppers are one of the staple chillies used in Peruvian cuisine and throughout the Caribbean. Full of vitamins A, C, E, and potassium there are many health benefits to eating Peruvian Rocotos. They are used as an anti-inflammatory agent and pain reliever for rheumatism. Rocotos are quite spicy and resemble small bell peppers. ... Rocoto paste mixed with mayonnaise and lime is delicious with chicken and potatoes, on sandwiches, etc.
The purple Peruvian corn is known for its powerful antioxidants and anti-inflammatory abilities. There are also promising studies in it helping prevent certain types of cancer and with anti-obesity capabilities. Researchers have discovered the significant role of purple corn and its effects on cellular health, obesity, diabetes, inflammation and vascular integrity. These health benefits are largely tied to purple corn's high content of anthocyanins, the antioxidant-rich color pigments that give it its dark purple color.
Cancha, a popular snack in Peru and Ecuador, is made with a special type of large-kerneled corn called maíz cancha. The dried kernels are tossed with oil and toasted in a hot skillet until they are browned and puffed. A simple sprinkling of salt and the cancha is ready to eat. Cancha is often served with ceviche or a cold beer.
“Mote" refers to grain cooked in its husk. Typically, corn is used. When the husk is removed from the grain, the dish is called pelado. The term pelado used alone refers to corn. Wheat pelado is used mainly in soups.
Papa seca is the main ingredient used for the famous dish called Carapulcra. Sometimes, a mix of fresh and dried potatoes is used. Drying potatoes is an ancient way used to this day in Peru to preserve these crop. When buying papa seca choose the ones with a yellowish color, because it is believed they are of better quality than the pale or brown ones.
Pasta Huacatay is one of Peru's most popular condiments. Huacatay Paste is a main ingredients in the popular Peruvian dish, Ocopa, and is delicious with roasted chicken.
Huacatay is a strong, aromatic herb from the marigold family. It is grown in the Peruvian Andes, but it can grow all over South America, and it’s also known as Peruvian black mint. Is one of Peru's most popular condiments, and a main ingredients in the popular Peruvian dish, Ocopa, and is delicious with roasted chicken.
Chulpe Corn, is common found in all Andine regions. Chulpe corn is almost exclusively consumed toasted with a bit of salt. Its kernels are of a particular shape, slightly corrugated, but when heated they expand and become soft. Chulpe corn can have different colors, the most common, however, is yellow. Its flavor is sweet and delicate.
Many farmers are not interested in growing Chulpe corn anymore because its cultivation requires a lot of attention: it needs to be kept at a distance from other types of corn, as it does not resist to cross-pollination and will lose its typical characteristics if crossed with another species.
Chulpe corn is toasted in big terracotta pans placed directly on a heat source, or cooked on a low fire with a little bit of oil or butter, onions and salt. It can be consumed as an appetizer or to accompany some soups or traditional Andean region dishes. Farmers usually eat it as a roadside snack, together with pork rinds.