Chatica aji panca paste is made with Peruvian chilli peppers. They have a sweet and slightly smoky flavour that’s delicious in marinades for beef and chicken. Use it as a cooking base for South American soups and slow-cooked stews.

Native to Peru, aji panca peppers have a berry-like taste and mild heat. They’re used in dry rubs and dishes like lomo saltado - stir fried steak with tomatoes and onions. You can also whisk the paste with lime juice to make a dressing for salads and ceviche.

Pair aji panca paste with earthy spices like cumin and paprika. The combination takes carnitas and chilli con carne to a whole new level. Or, add the paste to cheese sauces and creamy dips. The smoky, mellow heat livens up nachos and loaded fries.

Store in a cool, dry place. Once opened, refrigerate and use within seven days. 

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: panca hot pepper, water, salt, cirtic acid, ptasium sorbate.