It is a product widely used in current Peruvian cuisine and has its antecedent in northern Peru where it was used by pre-Inca cultures in their meals. It is used to give color and flavor to various dishes.
In boxes of 10 kilos
In boxes, 20 kilos
It is a source of vitamins A, B1 (thiamine), B2 (riboflavin), B3 (niacin) and C, as well as minerals iron, potassium and magnesium. Capsaicin, an active component of chili, helps to protect the DNA from carcinogens and reduces the possibility of prostate cancer.