Ají Panca Pepper Seeds – Smoky Peruvian Heirloom | Mild Dried Chili (Capsicum chinense)

Ají Panca — also known as Ají Brown — is one of Peru’s most culturally significant chili peppers and a cornerstone of Andean cooking. Deep burgundy-red pods deliver a uniquely mild, smoky, and fruity flavor with almost no heat, making it an exceptional culinary chili for BBQ sauces, spice rubs, soups, stews, grilled dishes, and authentic Mexican mole. Open-pollinated and prized for its depth of flavor over fire.

Variety Details

• Species: Capsicum chinense
• Also Known As: Ají Brown
• Origin: Peru (Andean heirloom)
• Pod Color: Deep dark red / burgundy
• Flavor: Mild, smoky, fruity — complex without intense heat
• Heat Level: Mild (1,000–1,500 SHU)
• Type: Open-pollinated, heirloom
• Best Use: BBQ sauces, spice rubs, mole, soups, stews, grilled meats

Starting Seeds

• Sow ¼ inch deep indoors 10–12 weeks before last frost (chinense needs a long start)
• Germination temperature: 80–85°F — heat mat required
• Germination time: 1–4 weeks
• Soak seeds in room-temperature water for up to 24 hours before sowing
• Use organic seed-starting mix; avoid jiffy peat pots or standard potting soil
• Transplant outdoors after last frost when soil is consistently warm

Growing Tips

• Full sun; fertile, well-drained soil
• Water 1 inch per week; mulch 1–2 inches around base
• Feed with slow-release fertilizer at transplant
• Grows well in 5-gallon containers
• Harden off over 7–14 days before final outdoor placement

Harvest & Use

Harvest when pods reach full deep red. Dry and grind for Panca chili powder or use in paste form — a staple of Peruvian cuisine. Cut with scissors; pick regularly for continued production.