Hot chili pepper
Rocoto grows at higher elevations than other Peruvian peppers, making it popular in the Andean highlands and in Arequipa, a city famous for the rocoto’s signature dish.
Peruvian Hot Chili Pepper w/ Rocoto
Content: 70 gr
Now with peruvian rocoto flavour!
Of all the ajís covered here, rocoto is visually the closest to a normal bell pepper. But don’t let that fool you: rocoto packs a real punch. With lows starting at a bearable 50,000 Scoville heat units, the rocoto can also turn up the heat to a face-smacking 250,000 units. In other words, be careful.
Rocoto grows at higher elevations than other Peruvian peppers, making it popular in the Andean highlands and in Arequipa, a city famous for the rocoto’s signature dish, rocoto relleno (stuffed rocoto). Before stuffing, the peppers are boiled in water with salt and vinegar, a process that brings the heat down to manageable levels.
The rocoto is normally red when mature, but can also be orange, yellow or green. As well as being the hottest pepper covered here, it is also the only one with black seeds.
A blend of strongly flavored spices popular cooking that are ground into a finely powdered substance. A basic curry powder blend may consist of an assortment of spices such as cinnamon, cumin, chiles, cloves, ginger, turmeric, coriander, and pepper
White PepperWhite Pepper
Peruvian pepper is softer and earthy than black pepper; give your meals a spicy touch. That light flavor combines perfectly with chicken, fish, potatoes, vegetables, and pickles. White pepper color is suitable for seasoning mayonnaise and sauces.
Cinnamon is recollecting in raining days in Arequipa (January – March) in that period it is easy to separate the second tree bark because of moisture. For that special smell and sweet flavor is perfect to mix with desserts and beverages.
Ground GingerGround Ginger
Ground Peruvian Ginger with intense taste
Net Weight: 50 gr / 1.76 oz
Peruvian ginger is well appreciated for its hot and strong flavor, it is considered tastier than Chinese ginger. In Peruvian food, it is common to use it in Peruvian-Chinese fusion dishes, also in soups and to marinate red meats.
Net Weight: 50 gr / 1.76 oz
Cumin is grown in warm and damp weather in Arequipa, this process begins in spring. At the end of summer cumin is recollect 3 o 4 day before be completely mature, after that it is dried on the sun for three days. At the end cumin is ready to ground.
Net Weight: 70 gr / 2.46 oz
Batán turmeric tastes slightly sweet; sometimes it is a little bitter and spicy. In Peruvian gastronomy is well appreciated to dye beverages, rice, pasta, and meat. Sometimes it is used to dye textiles too.
Arequipa is the second largest oregano producer in Peru. Our oregano is dried in the sun and then ground. It is excellent for marinating and highlights the flavor of fish and white meats combine very well with tomato salads and garlic.
Fine herbs mixFine herbs mix
Famous Peruvian mix of coriander, parsley, spinach, yellow pepper, and many other spices. It is the exact dose of each of the ingredients to obtain a glorious Fine herbs mix. You can use it in white and red meats, rice and any kind of pasta.