Our Delicious Peruvian Herbs, Spices & More



There’s juiciness and meatiness to this chili – more akin to a tomato than a pepper – that’s set ablaze with surprising heat.

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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

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Limo Pepper

Limo is a super hot, citrus like lemon flavor pepper known as qillu uchu.

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Known as the black mint (pronounced "wah-ka-tay") is a herb with a strong aromatic flavor that is used in many traditional Andean dishes.

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Maiz Morado

Purple Corn was traditionally used by the Peruvian people of the Andes as a natural colorant for foods and beverages.



One of the top super foods 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.

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Aji Amarillo

This chili pepper is a spicy South American pepper with vibrant orange-yellow skin and fruity flavor.



A wheat berry that has its outer hull removed and its natural from Peru. It’s a very healthy source of hydrates used by athletes.



Peru is the world’s largest producer of quinoa. It’s very rich in vitamins, protein, and 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.