Spices of Lima
The Peruvian capital, whose cuisine is built on aji amarillo, aji panca, huacatay and cumin.
Traded and grown here
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.
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
- Surquillo Market See aji varieties.
- A cevicheria Eat ceviche with aji.
- A cooking class Make aji de gallina.
- Barranco Walk the arty coastal district.
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.
Nothing matches those filters yet. Take one off, or check back: new spices are written every day.