Panca chili (Capsicum Chinese) is also known as ají especial, special chili, and is, along with the yellow ají amarillo, among the most widespread chilies in Peru. There is a reason for this. It has a fruity and aromatic smoked taste as well as a mild lingering heat, which gives any ingredient a deep flavor fullness and a nice red color. The 8-13 cm long chili is especially used in its dried variety, where it gets an almost reddish, chocolate-like color. Use: For marinating meat, fish, and seafood. Ají panca is also good in casseroles and soups and a perfect match in the barbecue kitchen, where it dresses grilled chicken, pork, and more. In Peru, it is also used in traditional dishes such as picantes, chupes, anticuchos, adobo, and seafood parihuela. Tip: Let the ingredients marinate for 2 hours (the best is to leave it overnight). Add a dash of chicha de jora or dark Peruvian Cuzqueña beer to the marinade.