Pasta de Huacatay Olla de Barro 213g

Pasta de huacatay holds the pungent, balsamic, and unmistakable aroma of Andean black mint, concentrated into a ready-to-use paste. It has an intense dark green colour, a smooth and velvety texture, and an aromatic profile combining fresh herbal notes with hints reminiscent of aniseed, peppermint, and basil with a citrus touch.

Where huacatay comes from in Andean tradition

Huacatay, known botanically as Tagetes minuta, grows wild and cultivated along the inter-Andean valleys of Peru. For Peruvian cuisine, it is not merely an aromatic herb, but a pillar of gastronomic memory since pre-Columbian times, an absolute protagonist of great ceremonial cooking such as underground pachamanca.

In Peruvian homes, the aroma of sizzling huacatay is synonymous with family celebrations and Sunday lunches. Having this seasoning available in a jar allows you to rediscover that authentic character even far from the Andes, where sourcing fresh sprigs with their serrated leaflets is often an impossible feat.

How to use pasta de huacatay

This paste is thick and rich in essential oils, so it requires careful dosing so as not to overpower the dish's other flavours. To start, the golden rule is to add a little at a time, tasting at every step until the desired intensity is reached.

If you use it in an uncooked sauce, such as for ocopa, simply blend a heaped teaspoon in the blender along with the other ingredients in the recipe. If, on the other hand, you include it in a base sofrito or a warm marinade, warm it over a gentle heat together with chopped red onion, garlic, and ají amarillo paste for two to three minutes, allowing it to release all its fragrance without burning.

Classic dishes where it cannot be missing

• Ocopa arequipeña: the iconic sauce from Arequipa, made by blending huacatay, ají amarillo, fresh cheese, toasted peanuts, soda crackers, and evaporated milk, served over boiled potatoes with hard-boiled eggs and olives.
• Ají de pollería: the creamy dip that accompanies Peruvian rotisserie chicken, made with mayonnaise, chilli paste, huacatay, and chives.
• Pachamanca alla pentola: to marinate pork, beef, or chicken together with chicha de jora, garlic, cumin, and panca chilli before slow cooking.
• Arroz con pollo: added in minimal quantities to the blended coriander to give a deeper, more complex balsamic note to the rice.
• Marinades for fish and seafood: excellent for flavouring prawn skewers or grilled fish before cooking over embers.

Food and drink pairings

The fresh and slightly camphoric profile of huacatay finds its perfect balance alongside sweet or fatty ingredients. It pairs wonderfully with the tenderness of Andean tubers, such as yellow potatoes, fried yucca, and sweet potatoes, but also enhances the richness of flavourful meats such as pork, duck, and lamb.

In the glass, it calls for drinks that cleanse the palate: a pale lager served very cold, a glass of refreshing chicha morada with plenty of lime juice, or a classic cocktail made with pisco, citrus, and crushed ice.

How to store before and after opening

As long as the jar is sealed, store it in the pantry in a cool, dry place away from direct light. Once the jar is opened, place it immediately in the refrigerator.

To keep the vibrancy of the colour intact and prevent surface oxidation, level off the remaining paste with the back of a clean teaspoon and cover it with a thin layer of neutral vegetable oil. Always scoop the product with completely dry, clean cutlery, preferably consuming it within four weeks of opening.

How far the 213-gram jar goes

The 213-gram pack offers extraordinary yield in the kitchen. As it is a concentrated and flavourful preserve, a single teaspoon is sufficient to flavour a sauce for four diners. With just one jar you can make between fifteen and twenty complete preparations, making it a valuable, long-lasting staple for your everyday cooking.

Who this product is for

It is ideal for the Peruvian community seeking the authentic flavours of home without having to resort to scentless dried leaves, and for ethnic cuisine enthusiasts wishing to flawlessly replicate the cornerstones of South American gastronomy. It is not suitable for those looking for a simple, mild tomato seasoning or who do not enjoy intense balsamic and herbal notes.

Frequently asked questions

Is pasta de huacatay very spicy?

No, huacatay is not a chilli pepper, but an aromatic herb. It has a balsamic, fresh, and penetrating taste, free of the heat typical of ají amarillo or rocoto.

Can I replace fresh huacatay with this paste?

Yes, the paste was created specifically to replace fresh leaves. Keep in mind that it is more concentrated: a level teaspoon is equivalent to about a handful of chopped fresh leaves.

Can I freeze any leftover paste?

Certainly. If you do not expect to consume it within a month, you can portion the remaining paste into ice cube trays and defrost only the amount needed for each recipe.