Aji panca is a member of the baccatum family of chiles. Is dark red, mild with smoky, fruity taste. Use in dishes like seco de cordero and anticuchos.

Aji Amarillo in its dried form is call Aji Mirasol. The Aji Amarillo is left to dry in the sun and that’s how it got its name Mirasol which means look to the sun. Is use in dishes like aji de gallina and cau cau.

A variety of maize native from the Andes Mountain (Peru) maiz morado is the main ingredient for the popular peruvian drink Chicha Morada.

Species: capsicum baccatum. Peruvian yellow chili pepper is use in dishes like causa rellena and papa a la huancaina. The Aji Amarillo is one the most important ingredient in Peruvian cooking.
 

Species: Capsicum pubescens. This lovely pepper is usually enjoyed fresh in salsas or stuffed. Rocoto are plum sized fleshy from Peru. 

The Giant White Maize Corn on the cob is also known as Imperial Maize on the cob or Cuzco Maize on the cob. It is exclusively grown in the Andean Mountains of Peru, in a place called The Sacred Valley of the Incas in Urubamba, Cuzco, Peru.