Aji amarillo is a staple in Peruvian cuisine, a chile pepper with a bright orange color and thick flesh. Its heat level ranges from medium to hot, and it is commonly used in a variety of soups and sauces. This chile variety is native to South America and has a distinctive, subtle, and full-bodied fruitiness.

It can be bought in a few forms: dried, fresh, canned, or in the form of a paste. When incorporated into sauces, it is often thickened with bread, mayonnaise, and dairy products, and it is then spooned over a variety of meat, fish, and vegetable dishes. 

Aji límo (also known as lemon drop pepper) is a Peruvian hot pepper with a citrusy tang and a Scoville heat unit of 15,000-30,000. When mature, its color becomes golden-yellow, and the flavor becomes fruity, with some people comparing it to fresh lemongrass.

This chili variety is ideal for spicy salsas, hot sauces, and dishes based on chicken or fish. In Peru, it is often used as a seasoning for various main meals and snacks.

Papa criolla is a potato variety that's native to South America and it's especially popular in Colombia. These tubers are small in size, similar to a golf ball. The flesh is yellow to dark yellow, an indication of high lutein and zeaxanthin content.

The Colombian papas criollas grow wild in the highlands of the Andes. The skin is thin and tender. These potatoes are often used in traditional dishes such as ajiaco soup, but they are also roasted, fries, boiled, mashed, or even skewered and grilled.

Rocoto chile is a type of chili pepper that is believed to have originated in the Andean areas of Peru and Bolivia, where it has long been grown and used as an essential ingredient of traditional cuisine. It belongs to the Capsicum pubescens genus and is characterized by hairy leaves and dark seeds ranging from dark brown to black, while its rather thick and juicy flesh may be of red, orange, yellow, or green color.

Varying in both size and shape, the rocoto chili is renowned for being one of the hottest peppers in the world, and it is distinguished by a rich, fruity, and spicy flavor. Rocoto chilis may be enjoyed fresh as an accompaniment to various dishes, made into chili paste and used as a condiment, or ground to a powder-like consistency and used as a spice. 

Originating from Suriname, Madame Jeanette is a unique hot pepper variety with a smooth pod and a heat unit that ranges from 125,000 to 325,000 on the Scoville scale. It is believed that the hot pepper got its name after a famous Brazilian prostitute, although the correlation is still unclear.

Jeanette comes in two colors – yellow and red, and both are very hot. It varies in shape quite a bit: sometimes, it looks like an elongated bell pepper, other times the peppers are thin, curved, and wrinkled, while some of them are shaped almost like a pumpkin. 

Peruvian panca chili, or ají panca as it's known in South America, is the second most common pepper in Peru, grown all along the coast. This deep red to burgundy colored hot pepper is similar in appearance to ají amarillo, only less spicy and has a rather sweet, berry-like, and slightly smoky flavor with a pronounced floral bouquet.

Ají panca can be made into a paste or it can be dried and minced. It is widely used as a seasoning in Peruvian cuisine, especially for various sauces, stews, and fish-based dishes like the famous parihuela seafood soup.

Cassava is a woody shrub native to Brazil and the tropical areas of the Americas. It is widely cultivated throughout Latin America and the Caribbean, and it is often praised for its edible, starchy tuberous root, which is a great source of carbohydrates.

The root has a brown, fibrous exterior, and white flesh on the interior. It is a staple food of the native Arawak population, especially when prepared in the form of cassava bread. The root is truly a versatile ingredient as it can be boiled, steamed, grilled, fried, mashed, baked, or added to various stews. 

Papa púrpura are Peruvian purple potatoes. The skin and flesh have a deep purple color, and when cooked, the potatoes usually turn bluish. They're cooked just like regular potatoes and the flavor is also similar to regular potatoes, just with buttery notes.

It's recommended to roast them, add them to salads, or deep-fry them. In pre-Hispanic times, purple potatoes were usually reserved exclusively for the Inca Kings, and nowadays some chefs affectionately call them Gems of the Andes. Interestingly, they contain two to three times the antioxidants found in yellow or white potatoes.

Ulluco is an economically important South American root crop that is indigenous to the Andean region in South America. It is widely cultivated and consumed in Peru, Bolivia, Ecuador, Colombia, Argentina, Venezuela, and Chile. Having its roots in ancient times, this root vegetable used to represent an essential food crop for the Incas, and it has long been grown primarily for its tubers, but also for its leaves, both of which are edible and equally flavorful.

Varying in both size and shape, the tubers may have a bright yellow, green, orange, red, pink, or purple exterior that surrounds white or yellow flesh. These tubers are characterized by a smooth, firm, and crispy texture with a distinctive and somewhat earthy flavor.