Aji Panca Paste is a popular Peruvian chili paste made from Aji Panca peppers, which are red, mild chili peppers native to Peru. Here’s a detailed breakdown of your questions:
What is it?
Aji Panca Paste is a chili paste made from Aji Panca peppers. It’s used extensively in Peruvian cuisine to add a rich, smoky flavor and mild heat to various dishes.
History:
Aji Panca peppers have been cultivated in Peru for centuries and are an essential part of Peruvian culinary heritage. The paste is believed to have ancient origins, with the Aji Panca pepper itself being domesticated over 2,000 years ago.
Components:
Aji Panca Paste typically contains the following ingredients:
- Aji Panca Peppers: These are the primary ingredient and provide the distinctive flavor and mild heat.
- Garlic: Adds aromatic depth and flavor.
- Vegetable Oil: Used to create a smooth paste and to help preserve it.
- Salt: Enhances the taste and acts as a preservative.
Steps to Prepare Aji Panca Paste:
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Roasting the Peppers: Start by washing and deseeding the Aji Panca peppers. Roast them on a hot griddle or in a dry skillet until they are slightly charred and their skins blister. This process helps develop the smoky flavor.
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Soaking the Peppers: Once roasted, place the peppers in a bowl and cover them with hot water. Let them soak for about 15-20 minutes. This softens the peppers and makes them easier to blend.
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Blending: Drain the soaked peppers and place them in a blender. Add garlic cloves, a pinch of salt, and a small amount of vegetable oil. Blend until you achieve a smooth paste. You can adjust the amount of oil for your desired consistency.
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Straining (optional): Some people prefer to strain the paste to remove any remaining skin or seeds for a smoother texture. You can strain it through a fine-mesh sieve.
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Storing: Transfer the Aji Panca Paste into an airtight container and refrigerate it. It can be stored for several weeks.
Time Needed:
The time required to prepare Aji Panca Paste will vary, but on average, it takes about 30 minutes. This includes roasting, soaking, blending, and optional straining. It’s a relatively simple process that yields a flavorful and versatile chili paste used in a wide range of Peruvian dishes.
Certainly, here are the nutrition facts and some health information related to Aji Panca Paste:
Nutrition Facts (per 1 tablespoon serving):
- Calories: 15
- Total Fat: 1g
- Sodium: 10mg
- Total Carbohydrates: 2g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 0g
- Vitamin A: 8% of the Daily Value (DV)
- Vitamin C: 4% DV
Health Information:
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Low in Calories: Aji Panca Paste is relatively low in calories, making it a suitable addition to various dishes without significantly increasing calorie intake.
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Source of Vitamin A: This paste is a good source of Vitamin A, providing 8% of the Daily Value per tablespoon. Vitamin A is essential for maintaining healthy vision, skin, and immune function.
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Moderate Sodium Content: Aji Panca Paste contains a moderate amount of sodium, with 10mg per tablespoon. Be mindful of sodium intake if you are on a low-sodium diet.
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Low in Fat: It has a low-fat content, with just 1g of fat per tablespoon, making it a reasonable choice for those looking to manage their fat intake.
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Dietary Fiber: Aji Panca Paste contains 1g of dietary fiber per serving, which can support digestive health.
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Vitamin C: While not as rich in Vitamin C as some other chili peppers, it still provides 4% of the Daily Value per tablespoon. Vitamin C is an antioxidant that helps boost the immune system.
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Spicy Flavor: The primary component of Aji Panca Paste is chili peppers, which contain capsaicin. Capsaicin may have some health benefits, including potential pain relief and boosting metabolism, but it can also be spicy and may cause discomfort in sensitive individuals.
Keep in mind that the nutrition facts may vary slightly depending on the specific brand and recipe used to make Aji Panca Paste. It’s a flavorful condiment that can enhance the taste of your dishes, but as with any spicy product, consume it in moderation if you have a low tolerance for heat.
