AJÍES AND Ethnic Products
There are different varieties of chili peppers in Peru:
The yellow chili grows on the coast, in the mountains, and the Amazon, in warm climates between 16º and 24ºC. It is elongated in shape, orange in color, about 10 cm long, and is the most used in Peruvian cuisine.
The limo chili can be reddish, purple, or mixed. They are very spicy, range from 1 to 12 cm in size, and come in various shapes and colors. It is cultivated on the coast, in the highlands, and the Amazon.
The Rocoto chili is the spiciest. It grows in the Andean regions resembling a tree with a short trunk and round top.
We import chili peppers by air every week and continuously throughout the year for the rich cuisine of Peru in Europe.
WHY CONSUME THEM
- Chili peppers are a great blood regulator.
- Chili peppers strengthen the heart, arteries, and nerves.
- Chili peppers destroy germs.
VARIETIES
- Yellow chili
- Limo chili
- Rocoto
- Charapita chili
MARKETING FORMATS
We market them in 3-kilo boxes and various sizes.
BRANDS
We distribute our chili peppers under the TUCANO brand.
NUTRITIONAL VALUES
Chili peppers (Ajíes) complement the treatment of diabetes, prevent stomach damage, and reduce the chances of prostate cancer.
ORIGIN AND CHARACTERISTICS
They have been produced since time immemorial in Peru, both on the coast and in the Andean zones or in the central jungle, depending on the types and varieties.
STORAGE AND CONSUMPTION RECOMMENDATIONS
Keep chilled for a shelf life of about 10 days.