Native Peruvians use Aji pastes in several traditional dishes. From the well-known "aji de gallina," a spicy shredded chicken dish served with a cheese sauce infused with garlic, nuts and yellow aji paste. Zócalo’s seedless pastes are made from fresh 100-percent organic chiles that are puréed and pasteurized. Aji amarillo is the most significant chile in Peru, maturing from a sunny yellow to a rich shade of orange, and scoring a heat level of 6 while maintaining a sweet flavor. The reddish-orange Aji limo is more of a rarity, and ups the spice ante with a heat level of 8, which adds a little kick to any céviche. The fruity, slightly smoky, and mild aji panca is skinny and dark red, and a great addition to a beef stew or a tomato sauce.