THE PANQA® PERUVIAN PEPPER GUIDE
Meet ají amarillo and ají panca—the two distinctive peppers behind the bright, savory depth of PANQA® Primero.
Explore the chiles ↓A TASTE OF PERU
Ají amarillo brings fruity brightness and lively warmth. Ají panca adds mellow, earthy richness. Together, they create a delicious balance that makes Peruvian cooking so distinctive.
The vibrant one
Known for its golden-yellow to orange color, ají amarillo has a fruity, aromatic flavor and can bring noticeable chile heat.
Creamy sauces, ají de gallina, seafood dishes, dressings and stews.
The mellow one
Known for its deep red color, ají panca brings earthy, rich, subtly smoky notes and is generally milder than ají amarillo.
Marinades, braised dishes, savory sauces, grilled meats and roasted vegetables.
SIDE BY SIDE
| Feature | Ají amarillo | Ají panca |
|---|---|---|
| Flavor | Bright, fruity, aromatic | Earthy, rich, subtly smoky |
| Typical heat | Noticeably spicy | Generally milder |
| Color | Golden yellow to orange | Deep red |
| Best uses | Sauces, seafood, stews | Marinades, braises, grilled foods |
IN YOUR KITCHEN
Use ají amarillo for vibrant sauces, creamy dressings and seafood. Choose ají panca for rich marinades, roasted vegetables and hearty dishes. Both work beautifully in rice bowls, soups and grilled meals.
Using concentrated chile paste? Start with a small amount and adjust to taste.
Combining the two chiles creates a more layered flavor than either pepper alone.
PERU TO YOU™
PANQA® Primero brings ají amarillo and ají panca together with lemon, garlic and ginger in a ready-to-use sauce and marinade. Drizzle it on wings, seafood, sandwiches, salads and more.
GOOD TO KNOW
No. They are different Peruvian chiles. Ají amarillo tends to be brighter and fruitier, while ají panca has a deeper, earthier character.
Yes. Combining them can balance brightness and depth in sauces and marinades—just as PANQA® Primero does.
No. PANQA® Primero is a ready-to-use sauce and marinade featuring both chiles, citrus and savory ingredients.
