[C. baccatum]
This is the second most common chili in Peru, after the Aji Amarillo. It is similar in size, a bit larger, but deep red and very mild (H1), with a sweet, berry like, slightly smoky flavor. They are usually sun dried by the growers before taking to market, and then may be processed into paste. They are popular for use in stews and with fish and chicken. Taste of the dired chilis is much like Chili Ancho, but with less heat. Subst: Chili Negro, not quite the same flavor.
In North America, these chilis are uncommon dried, but more available as a paste. The photo specimens were purchased from a large market in Los Angeles (Burbank) that specializes in Mexican, Central American and South American foods. The center one wa 6-1/4 inches long and 1.33 inches wide.
More on South American Chili
Peppers.
This product is available in
North America from specialty markets and on-line. The photo specimen was
purchased from a large market in Los Angeles (Burbank) that specializes
in Mexican, Central American and South American foods. 2017 US $3.49 for
an 8 ounce jar. Ingred: Panca hot pepper, water, salt, citric acid,
potassium sorbate, sodium benzoate.