Peruvian HOT and SPICY PEPPERS.

Peruvian HOT and SPICY PEPPERS are the secret ingredient of our culinary art. The type of hot pepper varies according to its type and quality. It can be used fresh, or processed (dried, smoked, grounded, canned, pickled, sauced).

HOT and SPICY PEPPERS has been cultivated from around 7000 years. The medicinal virtues of the hot and spicy peppers (AJI) have been known since then and passed on to the next generations through the shaman (andean healers). They are valued for their soothing effect on the digestive system;  also as relief from cold symptoms, sore throats and fevers; as a heart stimulant which regulates blood flow and strengthens the arteries reducing the possibility of heart attacks;  to warm up cold hands and feet; as a hangover remedy; relieve height sickness, mosquito bites; and eliminate hair's flees. Boiled stop asthma, and persistent coughing. Baked relive headache, rheumatic and muscular pains. Marinated in water and absorbing small quantities three times a day cure rebel hiccups.

Fresh AJI are an excellent source of calcium and vitamin C.  Capsaicin is the chemical that gives AJI their "hot" and "spicy" taste. It opens an ion channel in nerve cells that mimics the effect of heat.
Capsaicin helps arthritis sufferers by lowering the levels of Decapeptide Substance P (DSP) in joints' fluid. Capsaicin breaks down DSP avoiding the cartilage's destruction. It also blocks pain symptoms.

The most common varieties of AJI in Peru are : AJI AMARILLO (yellow hot pepper) used in numerous typical Peruvian dishes like the famous Papa a la Huancaina (Potatoes with a creamy hot sauce), Aji de Gallina (Hen or Chicken with hot milky sauce),  Causa Limena (pie of potatoes with fish or chicken chili sauce filling).  AJI PANCA (red hot pepper) used to season seafood, rice dishes, soups and sauces, stews and sautes of any kind.  ROCOTO (extremely hot peppers) used as a spice in soups and sauces. Locals restaurants have this powerful ingredient in every table made into a powerful hot sauce using lemon juice, salt and the rocoto.