Rocoto
There’s juiciness and meatiness to this chili—more akin to a tomato than a pepper—that’s set ablaze with surprising heat.
Our Delicious Peruvian Herbs, Spices & More
Huacatay
Known as the black mint (pronounced "wah-ka-tay"), it is a herb with a strong aromatic flavor that is used in many traditional Andean dishes.
Aji Amarillo
This chili pepper is a spicy South American pepper with vibrant orange-yellow skin and fruity flavor.
Aji Panca
A member of the baccatum family of chiles. They're fruity, sweet, and surprisingly complex compared to their better-known cousins like poblanos, jalapeños, and serranos
Maiz Morado
Purple corn was traditionally used by the Peruvian people of the Andes as a natural colorant for foods and beverages.
Trigo
A wheat berry that has its outer hull removed and is natural from Peru. It’s a very healthy source of hydrates used by athletes.
Limo Pepper
Limo is a super hot, citrus-like lemon-flavored pepper known as qillu uchu.
Lucuma
One of the top superfoods produced in Peru. This beloved Incan favorite is full of beta carotene, iron, zinc, etc. Its flavor is described as reminiscent of maple, caramel or pumpkin.
Quinoa
Peru is the world’s largest producer of quinoa. It’s very rich in vitamins, protein, dietary fiber, and minerals.
Peruvian cuisine is a fusion of local and international flavors. Rooted in the indigenous traditions, Peruvian cuisine has gained influences from other cultures, including European, African, and Asian, over the past several hundred years. The result is a fusion cuisine that reflects the nation's multicultural history.
