Peru Ingredients [Pasta de Aji Panca, Rocoto, Aji Amarilo, and Huacatay]

🌶️ Pasta de Ají Panca
Mild, smoky, slightly sweet

How to use:
Add to stir-fries, stews, and braised dishes for depth and colour
Mix into marinades for meats or vegetables
Use as a base for sauces or rubs
Tip: Best sautéed in oil first to release its rich, smoky aroma.

🔥 Rocoto
Spicy, bold, and aromatic

How to use:
Blend into salsas or chilli sauces
Add to soups and stir-fries for heat
Use sparingly to spice up meat or seafood dishes
Tip: Rocoto is spicy—start with a small amount and adjust to taste.

🌞 Ají Amarillo
Bright, fruity, mildly spicy

How to use:
Essential for Peruvian sauces like creamy chilli sauces
Add to rice, pasta, or noodle dishes
Mix into mayonnaise or yogurt for a flavourful dip
Tip: Great for adding colour and flavour without overpowering heat.

🌿 Huacatay (Peruvian Black Mint)
Herbal, fresh, slightly minty

How to use:
Blend into herb sauces or pesto-style dressings
Add to potatoes, grains, or vegetables
Use as a finishing herb for soups and stews
Tip: Use towards the end of cooking to preserve its fresh aroma.