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Product: Ají panca (Capsicum chinense)
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Basic Information: Despite the scientific name, the origin of this type of chili is South American. The ají panca, also called “red ají”, is a large dried chili from Peru. Once ripe, its color goes from dark red to chocolate. It is carefully dried in the sun to later be processed. It has a mild spiciness which is why it is considered the ideal seasoning in Peruvian cuisine.
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Origin: Peru
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Region: La Libertad, Lambayeque, Lima, Ica.
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Seasonality:
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
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Certifications: Kosher
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Available presentations: Whole, powder, flakes.
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Suggested industrial applications: Food industry, meat products, fish sausages, preparations, healthy snacks.
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Uses: Food additive, cooking seasoning.
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Properties: The panca chili has high doses of beta-carotenes and vitamin C. Beta-carotenes are known for providing excellent amounts of vitamin A in addition to having antioxidant properties that help counteract free radicals, which prevents old age and different types of cancer, such as breast, stomach, prostate cancer, among others.
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Main functionality: It contains various nutrients that are essential for the proper functioning of our organs, such as niacin, riboflavin, magnesium, potassium, iron, and thiamine.
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Secondary functionality: Provides bioflavonoids, elements that are essential for cell growth and reproduction, contributing to the health of organs and blood vessels, in particular.
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Nutritional Table:
| Components / Components | Per 100g / Per 100g |
| Calories / Calories | 189 kcal |
| Water / Water | 8 g |
| Carbohydrates / Carbohydrates | 58.5 g |
| Proteins / Proteins | 7 g |
| Total fat / Total fat | 7.8 g |
| Fiber / Fiber | 28.7 g |
| Ash / Ash | 6.5 g |
| Calcium / Calcium | 142 mg |
| Phosphorus / Phosphorus | 209 mg |
| Iron / Iron | 4.9 mg |
| Thiamine / Thiamine | 0.13 mg |
| Riboflavin / Riboflavin | 1.79 mg |
| Niacin / Niacin | 3.55 mg |
| Ascorbic acid / Ascorbic acid | 23 mg |