Aji Panca (Capsicum chinense) The Aji Panca is and Andean Aji commonly used in Peruvian cooking. It is often sold dried in the markets and later made into a paste. It has a fruity and smokey taste. The heat is mild to medium. The peppers mature from green to reddish brown and can get up to six inches long by one inch wide. This pepper is best picked when fully ripe to get the rich flavor it is known for. They can also be stuffed or grilled.