Ají amarillo is the most prominent and widely-used chile pepper in Peruvian cuisine, so much so that it's sometimes simply called "Peruvian pepper." It's a relatively slender, pointy pepper that can range from bright yellow to orange depending on ripeness. This chile's flesh is bursting with juicy, fruity, and spicy flavor.

Aji panca, a chili pepper cherished in Peru for its unique smoky and fruity flavor, has been capturing the attention of food lovers worldwide. This popular Peruvian ingredien t, often found in the form of dried pods, ground powder or ají panca paste, has played a significant role in the rich culinary tradition of Peru for thousands of years.

The aji amarillo is a member of capsicum baccatum, one of the five domesticated pepper species, and is grown all over Peru. The aji amarillo—a ji means chili pepper and amarillo means yellow in Spanish—is considered part of the Peruvian "holy trinity" when it comes to their cuisine, along with garlic and red onion.

Peruvian panca chili, or ají panca as it's known in South America, is the second most common pepper in Peru, grown all along the coast. This deep red to burgundy colored hot pepper is similar in appearance to ají amarillo, only less spicy and has a rather sweet, berry-like, and slightly smoky flavor with a pronounced floral bouquet.

Schinus molle (Peruvian pepper, also known as American pepper, Peruvian peppertree, escobilla, false pepper, rosé pepper, molle del Peru, pepper tree, peppercorn tree, California pepper tree, pirul, Peruvian mastic, Anacahuita o Aguaribay and Pepperina) is an evergreen tree that grows to 15 meters (50 feet).