Research-verified
Ají Dulce
Capsicum chinense
A low-heat aromatic chinense type often used for fragrance and savory depth rather than heat.
Mild
500–1,500 SHU
- sweet
- cited
- Flavor
- Aromatic, savory, low heat.
- Origin
- Puerto Rico
- Best uses
- Caribbean cooking, bases, sauces.
- Days to maturity
- 90-120
How the heat plays out
Early estimateBarely registers at first, climbs to a low peak, and fades quickly, felt across the mouth. Aromatic, savory
In the kitchen
- Fresh
- Used as a base aromatic.
- Roasted
- Good in sofrito-like applications.
- Fermented
- Useful in low-heat sauces.
Substitutes
Compare all
Trinidad Seasoning
Mild
tropical-fruit · floral · fresh match · one tier milder
Compare side by side
Bhut Jolokia
Superhot
tropical-fruit · floral · sweet · fresh match · two tiers hotter
Compare side by side
Chocolate Bhut Jolokia
Superhot
tropical-fruit · floral · berry · fresh match · two tiers hotter
Compare side by side
Datil
Very hot
tropical-fruit · floral · berry · fresh match · two tiers hotter
Compare side by sideSources
- Pepper Production in Miami-Dade County, Florida Qingren Wang, Shouan Zhang, Yuncong Li, Dakshina Seal, Waldemar Klassen, and Teresa Olczyk / UF/IFAS Extension
- Performance of sweet chili pepper (Capsicum chinense Jacq.) landraces in three agricultural zones of Puerto Rico Wessel-Beaver et al. / The Journal of Agriculture of the University of Puerto Rico