The Panca chili (or Ají Panca as it’s known in South America), is a deep red to burgundy pepper, measuring 3-5 inches. It is the second most common pepper in Peru, and is grown near the coast. Similar in shape to the Ají Amarillo, it is less spicy and has a rather sweet, berry-like, and slightly smoky flavor.
The Ají Panca can be made into a paste or dried and minced to be used as a condiment. They can be found for sale on the internet in either form. Used in Peruvian cooking, the Panca is great for stews, sauces and fish dishes.