This Intipalka Cabernet Sauvignon Syrah is made from 60% Cabernet...
Doña Pepa's Turrón is the delicious flavour of October in Lima. Part of...
The Doña Pepa's Turrón is Lima's October colourful sweetness. It's one...
The Ají Amarillo, that we can literally translate as Yellow Chili, is the most widely used variety of hot peppers in Peruvian cuisine. Very aromatic, very tasty and moderately hot, this Aji Amarillo chili paste is essential to prepare Peruvian dishes as Ceviche, Tiradito, Papas a la Huancaina, Causa or Escabeche. It will enter in the seasoning of almost... The Ají Amarillo, that we can...
The yellow Ají is the variety of ají most used in the Peruvian gastronomy. The dressing prepared with this chili is the basis of many dishes, which brings not only flavor but also color. The yellow Ají is the variety of ají...
Ají Mirasol Chili paste is a widely used ingredient in Peruvian cuisine. It is made from ripe Ajíes Amarillos dried in the sun and ground into a paste. Ají mirasol Chili paste is used to add flavour and colour to a variety of dishes such as Aji de Gallina and Cau Cau, among others. It is also used to marinate meats, poultries and fish before cooking and... Ají Mirasol Chili paste is a widely...
Aji Mirasol is the name given to the Ají Amarillo, the Peruvian Yellow Chilli Pepper when it has undergone a process of drying in the sun. The puree obtained from this dried chilli is used to easily season many dishes and sauces of the Peruvian cuisine, for example, Ají de Gallina and Cau Cau. Flavor is stronger and it is less spicy than Aji Amarillo... Aji Mirasol is the name given to the...
The Ají Panca is the red pepper that has been allowed to dry in the sun on the same floor. It has a dark red color, and its itch is not as strong as the yellow pepper. It is used as a seasoning and coloring agent and is used as a base for a great variety of dressings, fillings and stews of Peruvian Creole food, such as marinade. The Ají Panca is the red pepper that...
The Ají Panca is the red pepper that has been allowed to dry in the sun on the same floor. It has a dark red color, and its itch is not as strong as the yellow pepper. It is used as a seasoning and coloring agent and is used as a base for a great variety of dressings, fillings and stews of Peruvian Creole food, such as marinade. The Ají Panca is the red pepper that...
Nectar of the Incas. Nectar of the Incas.
This fresh Garlic paste from Peru (Arequipa) is an essential ingredient in Peruvian cuisine to add flavor to many dishes such as stews and rices. With its intense & slightly spicy taste, it is the Garlic paste that brings its unique flavour to Peruvian rice. Garlic enhances the taste of the other ingredients in many Peruvian dishes. This fresh Garlic paste from Peru...
L'Ají Amarillo, littéralement Piment jaune, est la variété la plus utilisée dans la cuisine et la gastronomie péruvienne. Il est très aromatique et moyennement relevé. Les Ajíes sont au Pérou ce que les Chiles sont au Mexique. L'Ají Amarillo, littéralement Piment...
L'Ají Amarillo, littéralement Piment jaune, est la variété la plus utilisée dans la cuisine et la gastronomie péruvienne. Il est très aromatique et moyennement relevé. Les Ajíes sont au Pérou ce que les Chiles sont au Mexique. L'Ají Amarillo, littéralement Piment...
Por su intenso aroma es muy utilizada en la comida peruana, como condimento en la preparación de sopas, guisos y salsas, como el chupe, la ocopa y la huatia, entre otros. Es uno de los ingredientes esenciales del sabor original de la comida peruana. Fue utilizado por los antiguos peruanos. Por su intenso aroma es muy utilizada...