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Best Aji Chili Peppers in Peruvian Cuisine by Jonathan Dax Cooke

Best Aji Chili Peppers in Peruvian Cuisine by Jonathan Dax Cooke

If you’re looking for the best aji chili peppers in Peruvian cuisine, you’ve come to the right place. In this post, we’ll take a look at some of the best dishes that feature aji chili peppers and share with you Dax Cooke’s top picks for where to find them. So whether you’re traveling to Peru or just looking to add some spice to your next meal, read on for some great recommendations!

Dax Cooke’s Top Picks for the Best Aji Chili Peppers in Peruvian Cuisine

Ají Amarillo

Ají Amarillo is a type of chili pepper native to Peru. These peppers are typically small and yellow in color, hence their name. They have a tangy, slightly sweet flavor with moderate heat.

According to Dax Cooke of FarmFolio, Ají Amarillo is often used in Peruvian cuisine, where they are used to add flavor and spice to dishes. These peppers can be found fresh, dried, or powdered.

In addition to being used in cooking, they are also sometimes used as a natural remedy for stomach pain and indigestion.


Rocoto is native to the Andean region of South America and one of Peru’s most popular chili peppers.

Rocoto peppers are small and round, with a thin skin that ranges in color from deep red to orange. The flesh of the pepper is white or pale green and has a fiery flavor. Rocotos are typically used in Peruvian stews and soups, as well as in sauces and condiments.

In addition to their culinary uses, Rocoto peppers are also used medicinally, as they are believed to have digestive, anti-inflammatory, and analgesic properties.

Ají Panca

Ají Panca is a Peruvian chili pepper that is typically used to make ajiaco, a Peruvian soup. The peppers are long and thin, with a deep red color.

They have a milder heat than other chili peppers, with a fruity flavor. Ají Panca peppers are often sold dried, but they can also be found fresh in some markets. When used fresh, the peppers are typically roasted before being added to the soup.

Ají Panca is just one of the many chili peppers used in Peruvian cuisine, known for its use of spices and herbs. According to Dax Cooke, Peruvians have been growing chili peppers for centuries and are an essential part of the country’s culinary traditions.

Ají Limo

Peruvian food is gaining popularity all over the world, thanks in part to the popularity of Peruvian ingredients like Ají Limo.

Ají Limo is a Peruvian Aji Chili Pepper that packs a serious punch of heat. Originally from the Amazonian region of Peru, this chili pepper is now grown all over the country.

And it’s no wonder why – Peruvians love their spice! Ají Limo is often used to add heat to dishes like ceviche, stir-fries, and stews.

It can also be used as a condiment, added to Peruvian sauces like Huancaina and Leche de Tigre. If you’re looking to add some heat to your cooking, Ají Limo is the perfect ingredient to try.

Dax Cooke’s Concluding Thoughts

Aji chili peppers are a staple in Peruvian cuisine. They come in many different colors and sizes, each with its flavor profile. The best aji chili peppers for your dish will depend on your other ingredients and your personal taste preference.

Dax Cooke has provided some of our favorite aji chili pepper varieties to get you started, but don’t be afraid to experiment until you find the perfect pepper for your dish.