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Peruvian cuisine is based on a history of peppers: ajís hot and mild; vibrant and subtle; of various colors; bulbous or the size of a fingernail. Images of these peppers decorate the textiles and ceramics of coastal pre-Colombian cultures such as the Moche, Nazca and Chimú. And in the highlands, ají played a role in Inca mythology as well as in Inca cuisine

In modern Peru, about 50 varieties of chili pepper are used in the national cuisine. Some are regional and rarely found outside a specific city or department. Others have become key ingredients that help define Peruvian gastronomy both at home and increasingly abroad.

If you are interested in trying out some Peruvian cooking and need some nice FRESH aji peppers, check out our selection - we are always adding new peppers to our line up so check back often.


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