Peruvian cuisine makes good use of many varietals of chiles that grow in Central and South America.
Some are more ubiquitous in recipes than others, but all are nearly impossible to find fresh in the US. Paqu Jaya's non-GMO, single-estate chili products are made from the crops of small village producers located deep in the heart of Peru. These products have been featured in top restaurants—from Nobu to the restaurants of famed Peruvian chef Gastón Acurio.