Aji Panca is the second most common aji variety in Peru and is frequently used in Peruvian cuisine. It matures from green and yellow to a dark red burgundy color.
Aji Panca has a berry-like, fruity flavor and an aromatic, smoky taste with a mild lingering heat. It can mostly be found dried as whole chili pepper, prepared into a paste, or grounded.
Today Aji Panca is often used to season seafood, rice dishes, soups, sauces and for marinating.