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Aji, or chile peppers, are native to Peru, and the country boasts many distinct indigenous varieties that are used as a base for most of Peruvian traditional cooking. The aji paste is made from fresh aji, pureed and pasteurized.

AJI AMARILLO Aji amarillo is the most common type of aji and is one of the most important ingredients in Peruvian cooking. It has a heat level of 6. Although they are named yellow pepper their color changes to orange as they mature.

AJI LIMO Mostly grown and used on the northern coast of Peru, the pod is 2-3 inches long and changes from a yellow to deep reddish orange color when it ripens. Aji limo is spicy (heat level 8) and is primarily used to prepare ceviche and rice dishes.

AJI PANCA One of the most common types of aji in Peru, aji panca is 3 to 5 inches in length and has a thick flesh that matures from a green to dark red in color. Distinct from the other ajis in it’s spiciness, aji panca is mild in heat intensity and provides a fruity, berry-like flavor that goes well in stews, sauces and fish dishes.

Suggested uses: Chili pastes are often used as a base combined with sauteéd onions, garlic and herbs. They can be used for many sauces to flavor chicken, meat, fish, pasta, and rices

100% organic chili. No preservatives, or additives, no-GMO, No Trans-Fat, No refined sugars, No Gluten.


Item #:

#UPC

Aji Amarillo paste

ZHR100

8 32924 00880 6

Aji Limo paste

ZHR101

8 32924 00883 7

Aji Panca paste

ZHR102

8 32924 00881 3

8 oz glass jar

Size:

Case size:

6

Recyclable:

yes


This product has been produced free
of gluten, dairy, soy, and genetically
engineered ingredients.

gluten free

Passport to Peru