Ají Panca

Ají panca may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. 

Ají panca is a dark, burgundy-red dried chile pepper and an important part of the cuisine of what is today Peru. Ají panca brings a mild, sweet, almost berry-like warmth with very little spice. It is used primarily as a paste (pasta de ají panca) or as whole dried peppers that are rehydrated and blended into sauces, marinades, and stews. Ají panca is the defining flavor of anticuchos (marinated and grilled beef heart), Peruvian-style adobo, and many slow-cooked meat and bean dishes.

• Rehydrate dried peppers before blending. Soak whole dried ají panca peppers in hot water for 15–20 minutes, then remove the stems and seeds and blend the peppers into a smooth paste. 

• Freeze extra paste in ice cube trays. Whether homemade or store-bought, ají panca paste freezes well. One cube is roughly a tablespoon.

• Apply barrier cream if baby has sensitive skin. Although ají panca is very mild, it does contain some capsaicin, and babies with sensitive skin may benefit from a thin layer of petroleum jelly or a plant-based balm on the face and diaper area before a meal.

No. Ají panca as typically used in cooking (rehydrated and blended into a paste) presents a low choking risk when safely prepared for a child’s age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve ají panca in an age-appropriate way as described in How to Serve. As always, create a safe eating environment and stay within reach of baby during meals.

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

No. Allergies to chili peppers like ají panca are rare, but have been reported.^{[1] [2]} Contact reactions (such as temporary rashes, eye irritation, respiratory difficulty, and digestive upset) to spicy peppers are frequently mistaken for allergic reactions.^[3] This is due to the irritating qualities of capsaicin (the spicy component in peppers) in sensitive individuals and is not typically a true allergic reaction.^[4]

People who are allergic to latex or certain plant pollens may also be allergic to ají panca or experience oral allergy syndrome (OAS), also known as pollen-food allergy syndrome.^{[5] [6] [7]} OAS typically results in short-lived itching, tingling, or burning in the mouth and is unlikely to result in a dangerous reaction. Cooking or canning ají panca may help minimize and even eliminate the reaction.^{[5] [8]}

Note that foods containing ají panca may cause a harmless rash around the mouth while baby eats or may cause or worsen diaper rash. Try applying a thin layer of barrier cream or ointment—such as pure petroleum jelly or a plant-based oil/wax balm—to baby’s face and diaper area to help prevent contact rashes.

Yes. Ají panca offers some vitamin C, A, B6, and E, which help boost immunity and iron absorption, and provides antioxidants to support the body’s resilience against stressors.

Contrary to popular belief, babies can enjoy big flavors, including hot peppers, but it is important to start with small tastes and adjust the spice level to suit the child. The goal is to avoid a negative experience from too much heat and to ensure that the child does not get confused about which foods are inherently spicy. To reduce the heat of a chili pepper, remove the seeds and pith (the veins that hold the seeds) and taste the food before offering to baby. If it seems too spicy, adjust the seasonings to mellow the flavor.

Ají panca is one of the mildest chile peppers and it contributes more depth of flavor and color than spiciness.

Yes, and depending on where you live, the paste may be easier to find. The paste keeps in the refrigerator for several weeks once opened, or can be frozen in small portions for longer storage.

Not perfectly. The closest substitute is ancho chile (a dried poblano), which shares the dark color and mild heat, though the flavor profile is different—ancho is earthier and smokier where ají panca is sweeter and more fruity.