Aji Panca Chiles (AH-hee PAHN-ka), Capsicum chinense, are mild chiles that measure 500-1,500 Scoville Heat Units (SHU). They are also referred to as aji panca peppers, aji panca, panca chili.

The Aji Panca chile measures 3 to 5 inches in length and 1 to 1.5 inches at the shoulder. Dried Aji Panca Chiles are dark red burgundy and their flesh is medium thick.  There are approximately 3 Aji Panca chiles per ounce.

Aji Panca chiles are a favorite of American and Latin American restaurants; cafes; seasoning companies; and distilleries.

Flavor Profile

Aji Panca chiles have a fruity, berry like flavor with aromatic, smokey taste and a mild heat.

Heat Level

These chiles come in at a fairly mild 500-1,500 SHU (Scoville Heat Units). 

How to Use

Aji Panca should be toasted lightly before soaking or grinding. They are frequently found in Peruvian cuisine. This chile goes well with something creamy and rich, so stir ground Aji Panca into the cheese sauce when you make Arepas Benedict. Dice it for added depth when making Fisherman’s Stew. It can add sweetness to Peruvian Beef Stew or an extra bit of fruity contrast to Mashed Plantains.

Aji Panca Chiles go beautifully with garlic, onion, oregano, cumin, lime juice, coconut, shallots, turmeric, and coriander. This versatile chile is a great accent for chicken, beef, pork, seafood, rice, potatoes, cheese and vegetarian dishes.