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EveryMasala

Spices of Lima

The Peruvian capital, whose cuisine is built on aji amarillo, aji panca, huacatay and cumin.

Lima

Traded and grown here

Capsicum baccatumCapsicum pubescensTagetes minutaCumin

Best time: December to April, in summer.

Lima is a coastal city that has become a global food destination. Peruvian cooking uses chile peppers, called aji, and the markets, such as Surquillo, sell dozens of types.

This is a photo of a monument in Peru, identified by ID
Photo: JulioKuLu, CC BY-SA 4.0, via Wikimedia Commons

Spices and trade

Aji amarillo is yellow, fruity and medium hot. Aji panca is dark red, mild and smoky, and rocoto is hot and thick-walled. Huacatay, or black mint, flavours sauces. Cumin, oregano and garlic are used in many dishes.

The place and its people

Lima's cooking draws on Inca, Spanish, African, Chinese and Japanese influences. Ceviche, aji de gallina and lomo saltado are classics.

Visiting

Surquillo Market is a good place for chiles. Cooking classes often begin with a market visit.

A trail idea for Lima

  1. Surquillo Market See aji varieties.
  2. A cevicheria Eat ceviche with aji.
  3. A cooking class Make aji de gallina.
  4. Barranco Walk the arty coastal district.
About this page

Written by the EveryMasala desk with AI assistance. Background: "Lima" on Wikipedia. Opening hours, markets and tours change; check locally before travelling. If something is wrong, tell us.

PartSeedBarkRootFlowerFruitChilliLeafResinBulbStigmaBlendPasteSeasoning
FlavourHot and fieryWarm and sweet-spicedSweet and mellowEarthy and deepCitrus and brightSharp and pungentSmokyFloral and perfumedBitterAnise and liquoriceSour and tartSavoury and umamiNumbing and tinglingHerbal and green
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