spice powder
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Hot chili pepper
Hot chili pepperHot chili pepper
Hot chili pepperHot 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.
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Black Pepper
Black PepperPeruvian black pepper is recognized for its spicy, fragrant and well-marked flavor. This fruit is collected when it has a yellowish-green color if it is desired to obtain black pepper, then it is dry in the sun and finally ground.
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Yellow pepper
Yellow pepperPresentación:
Peso neto del frasco : 2.46 oz
Pimiento amarillo, ají amarillo joven son verdes, se vuelven amarillos y luego anaranjados una vez que maduran, momento en el que están listos para usar El ají amarillo es el ingrediente clave en los clásicos peruanos como causa rellena, ají de gallina , escabeche, cau cau y papa a la huancaína
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White Pepper
White PepperPeruvian 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.
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Garlic salt powder
Garlic salt powderPresentation: Flask
Content: 50 gr / 1.76 oz
In Arequipa, fresh garlic is subject to drying or “curing” operations to transform it into semi-dry or dry. After this process garlic and salt are ground. Peruvian garlic is famous for being tastier and with intense flavor than any other garlic.
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Non-hit chili pepper
Non-hit chili pepperNon-hit chili pepper It is a mix of red chili pepper, annatto, salt, and many other spices to obtain a particular flavor for Peruvian dishes. Enjoy adobos and escabeches, as well seasoning seafood such as parihuelas and chupes.
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Oregano
OreganoArequipa 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.
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Cinnamon
CinnamonCinnamon 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.
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