Ají Panca Seeds – Smoky Peruvian Pepper for Traditional Cooking

Próximo Stock de Semillas Peruanas: Noviembre 2026
Next Peruvian Seeds Restock: November 2026

Nuestras semillas se cosechan una vez al año (octubre) y están disponibles desde noviembre hasta agotar existencias.
Actualmente están agotadas por temporada de siembra.

Our seeds are harvested once a year (October) and available from November until sold out.
Currently out of stock due to planting season.

Gracias por apoyar a nuestra pequeña granja familiar peruana.
Thank you for supporting our small Peruvian family farm.

Scientific Name: Capsicum baccatum
Hardiness Zone: 9–11 (grow as an annual in cooler climates)
Sunlight Exposure: Full Sun
Water Needs: Moderate
Temperature Range: 70–85°F (21–29°C)
Days from Seed to Harvest: 110–130 days

About the Plant

Ají Panca is a beloved Peruvian pepper known for its deep burgundy color and rich, smoky-sweet flavor. Typically used dried or as a paste, it’s one of the main seasonings in Peruvian stews and marinades. With mild heat and a fruity aroma, Ají Panca brings the authentic warmth of Peruvian cooking to any kitchen.

How to Grow (Simple Steps)

1. Start seeds indoors 8–10 weeks before the last frost.

2. Sow ¼ inch deep in moist, well-draining soil.

3. Keep soil warm between 75–85°F until germination.

4. Transplant outdoors once temperatures remain above 60°F.

5. Harvest when peppers turn dark red-brown and firm.

Spice Scale

Spice Level: Mild
Scoville Heat Units: 1,000–1,500 SHU

Peruvian Kitchen Inspiration

Essential in anticuchos, carapulcra, and ají de gallina, Ají Panca adds the signature smoky sweetness that defines many Peruvian dishes.

Our Mission

We are a small family farm in Mansfield, Ohio, dedicated to sharing the beauty of Peruvian traditions and rare plantswith the world. Every seed purchase supports our ongoing mission to rescue and care for abandoned cats.

“Peruvian Roots, American Blooms.”
Peruvian Roots Farm