In Peru, Mother of Pearl is called Nacar. The shells are collected and polished just as they are in other parts of the world, but the Artisan Jewelry in Peru is especially fascinating. Each piece is handcrafted with attention to detail, by artisans who have usually trained since they were very young. In Peru it’s much more common to find a completely handcrafted piece of jewelry, because traditional handicrafts are still an important part of the local culture. Whereas other countries have become so industrialized that virtually all jewelry is mass-produced in factories, Peru has maintained its old world charm and artisan markets. There you’ll find Peruvian Stone and Shell Jewelry, Gourd Jewelry and Huayruro Jewelry. The most exquisite designs are handcrafted from .950 sterling silver, like the Peruvian Nacar Pendant in the photo.

Rocoto is the hottest of the traditional Peruvian chile peppers. It is usually red, but can also be green or yellow. The main difference between rocoto and other popular peppers like aji amarillo is its round shape. Most of the other common Peruvian chiles are long and thin. Remove the small black seeds to decrease the heat slightly before cooking with rocoto, and be careful not to touch your eyes until you have washed your hands. The closest substitutes are jalopenos, anchos and serrano chiles, but rocoto has a very distinct taste and heat. Jarred rocoto and Rocoto Paste are available online from Mama Tina’s Peruvian Foods and in select grocery stores. The paste is a great way to add some authentic flavor and heat to Peruvian dishes.

Aji mirasol is the dried form of Aji Amarillo. It is usually soaked in water or dry sauteed before it is ground and used to add flavor and a yellow color to traditional Peruvian dishes. Another essential Peruvian pepper, aji panca, is also sold in a dried form. It has a deep purple color and is said to have a “woodsy” flavor. In the United States, these peppers are referred to as New Mexico or Colorado chiles. Use dried aji pancas to make the perfect marinade for Peruvian kebabs, or Anticuchos. These kebabs are popular street food in Peru, much like the kebabs sold by vendors in big cities like New York.

Aji Limo is the name for miniature Peruvian Peppers. They range in color from yellow to orange to red, and are extremely hot. They are most often used in ceviches and tiraditos. Removing the seeds takes away some of the heat in any pepper, and aji limo seeds should be removed for either of these dishes. Ceviche is a seafood dish that is cooked without heat. The fish is placed in a lime marinade, and the acidity “cooks” the fish and turns it white. The dish is garnished with a generous portion of red onions and Aji Limon. You’ll find ceviches made from just fish, shrimp, or a mixture of seafood. If you’re adventurous and love variety, try a mixed ceviche with octopus, calamari, shrimp, fish, and/or scallops. It is usually served with yucca on corn on the side. Tiradito is very similar to ceviche but is cut into thin trips as opposed to bite-sized pieces, and is served without onions.

Native peppers are an essential part of Peruvian cuisine. In my next few posts I’ll be explaining some of the different Peruvian peppers are what they are used for. Aji amarillo is the most important pepper in Peru. Its flavor is best described as a fruity heat. It is not as hot as a jalopeno, and has a more complex taste. Its skin is a yellowish orange, hence the name “amarillo,” which means yellow in Spanish. It can be used as a garnish in dishes like Lomo Saltado, which is one of the most popular dishes in Peru, and is an important ingredient in many Peruvian recipes. It is also used in paste form, which is an easy way to add authentic flavor to dishes like Papa a la Huancaina. Lastly, it can be used to make dipping sauces, which Peruvians refer to simply as “aji.” Follow this link to buy aji amarillo paste online.

The coastal town of Callao sits just North of Lima, and is a great side trip during a visit to Peru‘s capital city. I’ve posted about Ica and the Paracas National Reserve, where visitors can take boat tours to see the amazing wildlife in the area, including sea lions and an unbelievable amount of Peruvian pelicans. This photo is from my trip to Ica. Callao is similar in terms of the landscape and wildlife, but is closer to Lima and also offers a very special opportunity for adventurous travelers. When you take a ride on the Mardulce with Captain Eugenio Oliveira, you can actually jump out to swim with the sea lions. The boat holds up to ten people, and a group of at least six can experience the six hour trip for about $50 a person, visiting San Lorenzo Island, El Fronton Island and Palomino Island. There are also larger boats that hold fifty to a hundred passengers for those who prefer a tamer option, but you’ll want to board the Mardulce for the chance to come face to face with a sea lion.

Peruvian artisans continue to honor the traditions passed down through the generations with many interesting crafts. Some weave beautiful blankets, rugs, and tapestries with alpaca yarn. Others carve smooth bowls and sculptures from olive wood, or create beautifully modern jewelry designs that are influenced by longstanding cultural influences. Peruvian silversmiths often use .950 sterling, which has a higher pure silver content than most sterling silver. This gives their Artisan Jewelry a beautiful shine and luminosity. The Artisan Earrings on the model to the left are one example of the kinds of designs Peruvian artisans create. These Sterling Silver Flower Earrings are all silver, but other designs include pieces of carved gourd, huayruro seeds from the Amazon, stones like Peruvian turquoise and shells like spondylus. Some handcrafted pendants and earrings are even made with real butterfly wings.

Peru is known for its culinary creations, but now the world is also recognizing its Pisco. Pisco is a strong, flavorful brandy that is distilled from grapes. There are a few different kinds of Pisco, and each is made with different grapes that are distilled for different amounts of time, similar to wines. Some pisco is described as aromatic, meaning it is made with the original grapes that were planted in Peru. Look for Quebranta, NegraCriolla, Mollar, and Uvina piscos if you’re interested in that subcategory. Other piscos are non-aromatic, which means they are made with grapes that have been introduced to Peru more recently. These include Muscatel, Italia, Torontel, Albilla. Some say they have a more impressive flavor and aroma, even though they are referred to as non-aromatic. Pisco acholado is a blending of both aromatic and non-aromatic grapes, and is nice to try as an introduction to pisco. Last there is pisco mosto verde, which is fermented for only seven days as opposed to the standard 14. This produces smaller quantities, and a smoother, more flavorful liquor. You’ll find a variety of piscos in Peru, and everyone has their favorite.

Researchers have discovered amber fossils in Chiclayo that date back to prehistoric times. Several different kinds of insects were found perfectly preserved in the stones, and are said to have walked the earth with dinosaurs long before the ice age. Along with the insects, scientists also found spores and pollen and even some blood from a mammal inside the amber. The samples were found in a 20 million year old reservoir. If you’ve ever wondered how insects and even small lizards are sometimes preserved in amber, it’s actually very simple. The insects become stuck in thick sap on trees, and are unable to escape. The more they try to get out, the further they sink. The sap eventually hardens into stone, and is occasionally unearthed millions of years later. Amber with fossils inside is very valuable, and can be used to make high end jewelry. Peru has been the location of many amazing fossil finds. Last year fossilized tobacco was found in the Amazon region, dating back 2.5 million years and proving that the plant originated there.