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Aji Dulce is a beloved seasoning pepper prized across the Caribbean and Latin America for its sweet, smoky, and aromatic flavor without the intense heat found in other aji peppers. Known as aji dulce in Venezuela, aji cachucha in Cuba, aji gustoso in the Dominican Republic, and ajicito in Puerto Rico, the Aji Dulce pepper is widely cultivated and cherished as an essential flavor base in countless traditional dishes—thanks to its complexity, fragrance, and approachable heat level.
Despite its visual similarity to a red habanero, Aji Dulce is incredibly mild, delivering fruity, slightly smoky notes without the burn. It’s a staple in sofrito, the aromatic base for countless Cari... More
Aji Dulce is a beloved seasoning pepper prized across the Caribbean and Latin America for its sweet, smoky, and aromatic flavor without the intense heat found in other aji peppers. Known as aji dulce in Venezuela, aji cachucha in Cuba, aji gustoso in the Dominican Republic, and ajicito in Puerto Rico, the Aji Dulce pepper is widely cultivated and cherished as an essential flavor base in countless traditional dishes—thanks to its complexity, fragrance, and approachable heat level.
Despite its visual similarity to a red habanero, Aji Dulce is incredibly mild, delivering fruity, slightly smoky notes without the burn. It’s a staple in sofrito, the aromatic base for countless Caribbean and Latin American recipes, and often featured in stews, rice dishes, and bean preparations where a depth of flavor is essential without adding spiciness.
Aji Dulce plants are sturdy with good foliage cover to protect the fruit as they ripen. The thin-walled, pendant peppers range in size from one to two inches, and feature wrinkled, deep red skins and tapered ends. Although the plants are a bit slow growing at first, they eventually pick up steam, bearing once plants reach 18 inches tall and continuing until frost. 0-500 Scoville. Matures 90-100 days from transplant. Start approximately 10 weeks before last frost. Each packet contains a minimum of 10 seeds.
Aji Dulce is a beloved seasoning pepper prized across the Caribbean and Latin America for its sweet, smoky, and aromatic flavor without the intense heat found in other aji peppers. Known as aji dulce in Venezuela, aji cachucha in Cuba, aji gustoso in the Dominican Republic, and ajicito in Puerto Rico, the Aji Dulce pepper is widely cultivated and cherished as an essential flavor base in countless traditional dishes—thanks to its complexi... read more
Aji Dulce is a beloved seasoning pepper prized across the Caribbean and Latin America for its sweet, smoky, and aromatic flavor without the intense heat found in other aji peppers. Known as aji dulce in Venezuela, aji cachucha in Cuba, aji gustoso in the Dominican Republic, and ajicito in Puerto Rico, the Aji Dulce pepper is widely cultivated and cherished as an essential flavor base in countless traditional dishes—thanks to its complexity, fragrance, and approachable heat level.
Despite its visual similarity to a red habanero, Aji Dulce is incredibly mild, delivering fruity, slightly smoky notes without the burn. It’s a staple in sofrito, the aromatic base for countless Caribbean and Latin American recipes, and often featured in stews, rice dishes, and bean preparations where a depth of flavor is essential without adding spiciness.
Aji Dulce plants are sturdy with good foliage cover to protect the fruit as they ripen. The thin-walled, pendant peppers range in size from one to two inches, and feature wrinkled, deep red skins and tapered ends. Although the plants are a bit slow growing at first, they eventually pick up steam, bearing once plants reach 18 inches tall and continuing until frost. 0-500 Scoville. Matures 90-100 days from transplant. Start approximately 10 weeks before last frost. Each packet contains a minimum of 10 seeds.
