Ají Amarillo and Ají Panca:

Ají Panca is a typical Peruvian chili pepper widely used in the country’s gastronomy.
It is a variety of the Capsicum Chinense, the species that includes the hottest chili peppers like the Habanero. However, unlike its relative, Ají Panca is less spicy, has a longer, tapering shape, and is characterized by a dark red color that tends to brown.
It is a very aromatic chili pepper that releases fruity scents, particularly reminiscent of apricots. Besides being used to flavor dishes, it is an excellent natural coloring that gives dishes a beautiful intense red color.

Ají Panca is a typical Peruvian chili pepper widely used in the country’s gastronomy.
It is a variety of the Capsicum Chinense, the species that includes the hottest chili peppers like the Habanero. However, unlike its relative, Ají Panca is less spicy, has a longer, tapering shape, and is characterized by a dark red color that tends to brown.
It is a very aromatic chili pepper that releases fruity scents, particularly reminiscent of apricots. Besides being used to flavor dishes, it is an excellent natural coloring that gives dishes a beautiful intense red color.

With Ají Amarillo, it is one of the most used chili peppers in traditional Peruvian cuisine.
It can be consumed fresh, dried, or in cream/paste, in Italy, it is easier to purchase it in cream/paste form, sold in glass jars.