YELLOW CHILI PEPPER

Yellow chili pepper (capsicum baccatum) is grown in Peru. It is the chili pepper most consumed in the Andean country and in Peruvian cuisine. Peruvian chef, Gastón Acurio, considered it as the most important chili pepper of the local gastronomy. It’s cultivation dates back to 6500 BC in the Department of Ancash.

Common Names: Green pepper, pickled chili pepper, cusco chili, and chili pepper.

IQF YELLOW PEPPER

Presentation: Whole and Strips

Format: 500 g.

Primary Packaging: Polyethylene bag.
Secondary Packaging: Corrugated cardboard box.

Packaging per Box: 12 bags x 500 g.

Season: All year around.
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AJI LIMO

Very aromatic, with a pronounced and pleasant spiciness. Colors: Red, yellow, green, white and purple. It is a delicious variety of chili, very spicy. Its fruits are extremely spicy, they measure 1 to 12 cm in length, they can adopt spherical or long forms and be deep red, orange, yellow or brown when they reach maturity. Together with the lemon and red onion, it forms the base in the preparation of ceviche. It’s cultivation dates back to 2500 AC in the Department of La Libertad.

Common Names: Quillu Uchu, ají limón, ají mochero, ají lima.

IQF AJI LIMO

Presentation: Whole

Format: 500 g.

Primary Packaging: Polyethylene bag.
Secondary Packaging: Corrugated carboard box.

Packaging per Box: 12 bags x 500 g.

Season: All year around.
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IQF FROZEN AJI LIMO

Presentation: Fermented Pulp

Format: 250 & 500 g.

Primary Packaging: Polyethylene bag.
Envase Secundario: Corrugated cardboard box.

Packaging per Box: 24 bags x 250 g / 12 bags x 500 g

Season: All year around.
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PERUVIAN CORN

The so-called Peruvian corn has a large variety of types, shapes sizes, grain colors and culinary uses, more than in any other regions, and looks like dried butterfly cocoons. Samples of archaeological corn have been found in the Pre-ceramic period between 4,000 to 2,000 BC.

Common Names: Choclo gigante cusqueño, Elote, Mazorca, Maíz, etc.

IQF PERUVIAN CORN

Presentation: Whole

Format: 600 & 700 g.

Primary Packaging: Polyethylene.
Secondary Packaging: Corrugated cardboard box.

Packaging per Box: 12 bags x 600 g. / 12 bags x 700 g.

Season: All year around.
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Presentation: Chunks and Grains

Format: 600 & 700 g.

Primary Packaging: Polyethylene.
Secondary Packaging: Corrugated cardboard box.

Packaging per Box: 12 bags x 600 g. / 12 bags x 700 g.

Season: All year around.
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IQF PRECOOKED CORN

Presentation: Grains

Format: 500 g.

Primary Packaging: Polyethylene bag.
Secondary Packaging: Corrugated cardboard box.

Packaging per Box: 12 bags x 500 g.

Season: All year around.
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MACA

Maca has been cultivated in Peru for over 2,000 years and today it is one of the most famous products of the Andean region recognized worldwide as a super food. Peru has the best maca roots, in the world known as the Inca fountain of youth. Maca increases energy levels and fights against physical and mental fatigue and stress, strengthens the immune system, timulates the endocrine system, balances our diet avoiding poor nutrition, increases endurance in athletes and romotes mental clarity. The incas considered Maca the Incas as a gift from the gods.

Common Names: Maca-maca, Maino, Ayak chichira, Ayak willku.

MACA

Presentation: Powder

Packaging: 3 Ply paper bag. 25 kg per bag.

Season: All year around.
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YELLOW POTATO

Yellow potato is a typical product of the Andean highlands. It is one of the finest potatoes among more than 5,000 existing varieties. It is small and its surface has pronounced dimples. Once parboiled, its interior is yellow with a slightly sandy texture. This potato is usually used to cook causa limeña (mashed potatoes seasoned with yellow chili pepper) and papa a la huancaina (Huancayo style potatoes in spicy cheese sauce). This potato was first cultivated between 8001 and 5000 BC.

Common Names: Potato, Yukon, Gold potatoes.

IQF YELLOW POTATO

Presentation: Whole

Format: 500 g.

Primary Packaging: Polyethylene.
Secondary Packaging: Corrugated cardboard box.

Packaging per Box: 12 bags x 500 g.

Season: All year around.
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PERUVIAN ROCOTO

Also known as red hot pepper, is used to give a spicy flavor to dishes. It is typical of Peruvian cuisine, especially to prepare ceviche (raw fish cured with lemmon and spiced with chilli pepper) stews, or rocoto relleno a la arequipeña (Arequipa-style rocoto stuffed with chopped beef filling). Dried seeds have been found in Peruvian tombs dating back to 2,000 years.

Common Names: Bravo or Caribbean or Peruvian pepper, locoto, rocot uchu from Peru, purple chili.

IQF PERUVIAN ROCOTO

Presentation: Whole

Format: 500 g.

Primary Packaging: Polyethylene.
Secondary Packaging: Corrugated cardboard box.

Packaging per Box: 12 bags x 500 g.

Season: All year around.
Customize your brand, request a quote.