Information
Description
Ingredients
Mirasol Chili Pepper
Presentation
- Sobre: 20g
Review
The Panca chili pepper was brought to the Old World by Columbus on his first trip (1493). In the 16th Century its cultivation had already spread in Spain, from where it was distributed to the rest of Europe and the world with the collaboration of the Portuguese. The Panca chili pepper (Capsicum chinense), turns intense red to burgundy when ripe. It is commonly sun dried on farms and is sold dry, powdered or in paste form. The Panca chili pepper is an essential element in many dishes of the Peruvian cuisine. Lopesa’s Panca chili pepper, the natural flavor on your table.
Suggested dishes
This ingredient gives a delicious flavor to soups and stews, such as capchi (a stew of potatoes, cheese, milk and herbs) or ocopa, among many other dishes. It is always used in long cooking.
Latest recipes
Each meal is unique in its aroma, color, flavor and preparation, but it can always have a special flavor when the ingredients are of the best quality.
