Ají Panca
What it is
A dark red-brown, dried C. baccatum pod, broad and wrinkled. The second pillar of Peruvian cooking after the amarillo, used mainly dried or as paste.
How it's made
Ripe deep-red pods are sun-dried to a near-mahogany brown, then rehydrated and blended into paste.
Flavor profile
Mild, sweet, and smoky with berry, raisin, and a faint chocolate note — rich and earthy with almost no heat, a flavor chile rather than a hot one.
Culinary uses
Marinades for anticuchos (grilled beef heart), adobo, stews, and seafood; lends color and depth without fire. Pairs with beef, garlic, cumin, vinegar, and seafood.
Regional variations
Coastal and highland Peru; the paste is the most common commercial form abroad.
Cultural & historical context
The "mild partner" to ají amarillo, giving Peruvian braises and grilled meats their dark, smoky-sweet backbone.
Reference notes
Tags: `dried`, `mild`, `Peruvian`, `C. baccatum`, `smoky`, `paste`. Related: ají amarillo, guajillo (loose analog). Substitute ancho or guajillo + a touch of paprika. Sourcing: panca paste is widely available at Latin grocers. Link → Anticuchos, Ají Amarillo, Adobo.