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Pepper, Peruvian

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Scientific name: Capsicum baccatum

Family: Solanaceae

Origin: S America

Medicinal use: The yellow pepper is essential to make a good fish ceviche, the ideal is to use it in its natural form, minced very small. There are those who use chili paste together with the natural one. Yellow chili is an essential element in many dishes of Peruvian gastronomy, such as in creams (japchi, huacatay cream, huancaína sauce and creole sauce), the preparation of meals (spicy, ají de gallina, escabeche, causa a la Lima, rice with chicken.

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