Aji Panca Chilli Seeds (10 seeds)

Aji Panca

Heat: Medium (5,000–15,000 SHU)

100 Days. A Capsicum chinense and the second most widely used chilli in Peruvian cuisine, the Aji Panca is prized above all for its extraordinary depth of flavour. The long, tapered pods ripen to a distinctive deep brown-chocolate and are traditionally sun-dried and ground into a paste — an essential base ingredient in Peruvian stews, marinades, and braised dishes. The flavour is unlike any other chilli: fruity and smoky with striking notes of dried berries and dark fruit that add complexity without overwhelming heat.

Bushy plants reach 30–100 cm and perform well in full sun with fertile, well-drained soil. An essential variety for anyone serious about Peruvian cooking.

Harvest: Allow pods to ripen fully to deep brown-chocolate before picking for drying or paste.
Flavour: Fruity and smoky with deep berry notes and mild, earthy heat.

10 seeds