Huacatay, otherwise known as Peruvian black mint, is central to a number of classic Peruvian dishes. Huacatay is used to give a unique herby flavour to soups and stews, and can also be used to make a delicious marinade for meats.
Huacatay is pronounced ‘wa-ka-tai’.
How does it come?
In Peru, huacatay is normally used fresh, with a spring being used to flavour the dish. In the UK, we haven’t been able to find fresh huacatay – but we have got a great huacatay puree which can be stored and used much more conveniently!
What can I use it in?
Some of the main dishes include:
Peruvian roast chicken: the huacatay can be used to make a tasty marinade which makes Peruvian roast chicken really stand out from the rest. Sometimes you’ll also find it on the side, as a salsa like this ‘aji verde‘
ocopa: this creamy, nutty, herby sauce is extremely popular and usually served with potatoes. You’ll often find it in the historic city of Arequipa
Used huacatay in other exciting ways?
We’d love to hear about it if you have! Tweet us @vivaperuuk or leave a comment below to let us know 🙂 the first three responses with pics will have a free jar winging its way out to you!
Want to buy aji panca in the UK? We’ve got the paste in our shop!