Every cuisine has its signature flavors, and in Andean cuisine, the heat of aji peppers and the unique fragrance of huacatay are unmistakable. Aji peppers range from the mild aji amarillo to the fiery rocoto, each variety bringing a different level of heat and a spectrum of flavors to Andean dishes.

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Huacatay, often referred to as Peruvian black mint, is an herb with a potent, aromatic flavor that is hard to compare to any other. It's used in the preparation of sauces, like the famous ocopa, and to season meats and vegetables.

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In this fourth blog post, we will introduce you to the world of Andean spices and herbs. You’ll learn how these flavors define the cuisine and how they can be used to bring the essence of the Andes into your own cooking. We’ll share recipes for classic sauces such as aji verde and give tips on growing these herbs in your own garden to add a touch of Andean flavor to your meals.