Aji Panca

Ají Panca (Capsicum baccatum) is a very mild Peruvian pepper, typically in the 100 – 300 SHU range. Flavor is king with this pepper. Heat, not so much.

Commonly used dried. The brown pods, when dried, develop a rich, slightly smoky, mildly sweet taste. It’s most commonly used as a paste or sauce, especially in traditional dishes like ají panca sauce and anticuchos. Adds great color without making food spicy.

A great pepper to grow if you’re looking to recreate fully authentic dishes. Very prolific for a plant that bears larger fruit. There seem to be two different types of this pepper, both very similar but one clearly a baccatum and the other with more chinense traits on the calyx. This particular listing is for the baccatum.