Ajies are hot peppers that have been used in Peruvian cuisine for several thousand years. They are a key element in the flavoring and color of both traditional and modern Peruvian dishes. 

Multi-colored miniature Peruvian peppers that are extremely hot and commonly come in a variety of reds, yellows and oranges. They are used to give dishes like ceviche a kick and for color and decoration. 

A medium-sized, round pepper that is very hot. These peppers come in a variety of oranges, greens, and reds. They are usually chopped raw to make a fiery salsa and can also be grounded into a paste to spice up dishes

The most commonly used hot pepper in Peru. It has an aromatic fruity flavor and has mild heat. It is added to dished during cooking or used raw as an edible garnish. Aji amarillo is also commonly used in it's paste form, adding a hot fruity flavor and a pleasant yellow color to the food. The paste can also be mixed with other ingredients to create a condiment or dipping sauce. 

Aji panca, also know in the US as the Colorado or New Mexico chili, is a variety of dried hot pepper. It gives a deeper, more "woodsy" flavor to dishes. Dry sautéed or soaked, aji panca is then grounded down to make a paste or powder to season and color dishes.  

Yuca is a starchy vegetable used extensively in Peruvian cooking. It has a bark-like covering with densely textured flesh and a slight sweet taste. It is prepared in a similar way to potatoes and is commonly fried, boiled, or pureed. 

A variety of fresh corn with large, white kernels. For centuries it has been one of the staple foods of the Peruvian diet. The raw kernels are ground to produce the corn masa for Peruvian tamales and humitas. Choclo is traditionally boiled and then eaten as an accompaniment to meat and fish dishes (i.e. ceviches) and is used in the preparation of a variety of stews, soups, and purees. 

This dark purple corn has an intense, dark berrylike flavor and turns a rich black-currant color when cooked. It is the main ingredient in the traditional Peruvian beverage Chicha Morada and is used in other desserts and piscos. 

A very hardy and extremely nutritious grain, Quinoa has a slightly nutty flavor is is very versatile. It is used to add flavor and texture to soups, stews and desserts. Quinoa is widely known as a healthy alternative to those who have dietary restrictions or simply trying to eat healthier.

Kiwicha is another highly nutritious grain similar to quinoa, although it is much finer. It gives texture to soups and stews or is puffed and eaten as a snack or cereal. 

The national drink of Peru. It is a clear spirit, distilled from very specific varieties of grape and is the base of most Peruvian cocktails. Pisco Sour blends sour with a bit of sweet, an alternative to Whiskey Sour: it consists of a blend of pisco, lime juice, egg white and sugar. 

Photo credit to: Fototeca de la Inmigración Italiana en Perú

Photo credit to: Musée historique de l'immigration japonaise.

Watercolor by Pancho Fierro

Photo credit to: The Embassy of Peru

Photo credit to: Library of Congress Prints and Photographs Division Washington, D.C.

Photo credit to: Photographer Martin Chambi