The Mirasol Pepper belongs to the variety of Capsicum baccatum, a Pepper cultivated on the southern coast of Peru. It is used in different dishes of Peruvian cuisine. The mirasol pepper is the same yellow pepper drying in the sun. Drying not only keeps it longer, its flavor changes. It becomes less spicy and the flavor becomes much more concentrated. Some people tend to use both versions of chili to achieve special seasonings in their dishes.
Unlike the other peppers in the aji family, the aji panca pepper is mild and slightly smoky with an almost fruity flavor. Aji panca, like the other spicier aji peppers, is grown in the valleys of the Andes Mountains.
Imported Black Mint Paste from Peru. Used in many traditional Peruvian dishes.