Description
Chilli Name : AJÍ DULCE
Chilli Species : Chinense
Chilli Origin : Caribbean (Venezuela / Puerto Rico / Dominican Republic)
Chilli Heat : Mild
The Ají Dulce (“sweet chilli”) is one of the most important heritage chillies of the Caribbean, particularly in Venezuelan and Puerto Rican cuisine. Although part of the same species as the superhot habaneros and 7 Pots (Capsicum chinense), the ají dulce family is prized for its rich, aromatic flavour with only mild heat. For centuries it has been a foundation of regional dishes, including sofritos, stews, and sauces, giving depth and fragrance without overwhelming spice.
Pods are typically small to medium (3–6 cm), round to slightly wrinkled, and ripen from green to red, orange, or yellow depending on the strain. Despite their mildness, they carry the same complex floral and fruity notes found in hotter chinense varieties, making them highly desirable for both cooking and breeding.
Plants are compact to medium-sized (60–100 cm), branching well and producing heavy yields of pods across the season. In warm climates they are a staple garden chilli, grown as much for tradition as for flavour.
Seeds germinate best at 28–30 °C, sprouting in 10–21 days. Plants typically take 90–110 days from sowing to harvest. In UK conditions, greenhouse or polytunnel growing is essential for consistent results.
