The Aji Cachucha is a Caribbean treasure that grows mild, flavorful peppers with Scotch Bonnet-like pods but virtually none of the heat. Known as Aji Dulce in its native regions, this heirloom Capsicum chinense variety produces sweet-fleshed peppers that clock in at just 500-1,000 Scoville units, making it far gentler than a habanero. You'll harvest mature pods in 80-90 days when grown in full sun and warm conditions (70-95°F). Its incredible aromatic flavor makes it essential in Caribbean and Latin American cooking, from sofrito bases to soups and raw snacking, and it thrives as a garden plant that rewards warm-climate and container growers alike.
Full Sun
Moderate
9-12
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This is the pepper that makes Caribbean cooking possible. Unlike its fiery Scotch Bonnet cousins, the Aji Cachucha delivers pure, sweet flavor without heat, with pods that taste as good raw as they do cooked down into foundational sofrito. The plant's mild temperament and exceptional flavor profile have made it a beloved staple across the Caribbean and Latin America for generations, and it grows reliably in warm gardens with plenty of direct sun.
The Aji Cachucha shines in sofrito, where its sweet flesh and aromatic character build the flavor base for rice, beans, and stews throughout Caribbean cooking. It works beautifully in soups, adding depth without heat, and its sweet-fleshed pods are excellent eaten raw as a snack or added to fresh salads. The pepper also works well in cooked bean dishes and other simmered preparations where its flavor infuses rather than dominates.
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Start seeds indoors 6-8 weeks before your last frost date in warm conditions. Peppers germinate best in soil temperatures around 75-80°F and typically sprout in 7-14 days. Keep soil consistently moist but not waterlogged.
Harden off seedlings gradually over 7-10 days, increasing their exposure to outdoor light and wind. Transplant outdoors after your last frost date when soil has warmed to at least 60°F, ideally 65-70°F or warmer. Space plants 18 inches apart in full sun.
Aji Cachucha peppers reach maturity in 80-90 days. Harvest when pods are firm and have reached full size, typically when they show good color development. You can pick peppers at any stage from immature to fully mature, depending on your preference, though allowing them to fully mature on the plant intensifies their flavor. Use a sharp knife or scissors to cut peppers from the stem rather than pulling, which can damage the plant.
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“The Aji Cachucha emerged from the Caribbean and Latin American regions where Capsicum chinense peppers have been cultivated for centuries. Known locally as Aji Dulce in Puerto Rico and other island communities, this variety represents a distinct branch of the chinense pepper family, valued specifically for its gentle heat and aromatic sweetness. It has been preserved and passed down through Caribbean and Latin American families and food traditions, remaining essential to regional cuisines where it continues to be grown by home gardeners and professional cooks alike.”