What our chilies have in common is that they aromatically tickle the palate rather than burning the tongue.

For us, it is the deep flavor that is important, not the burning sensation of heat. Because the essence of Peruvian food is that it is flavorful, but not necessarily strong.

We have produced them with pure raw materials without filler ingredients such as potato or corn starch, which you find in many chili pastes in regular supermarkets.

Read more about UKU here