Aji Dulce

Aji Dulce Seeds

A rare, flavorful, "seasoning" peppper

Capsicum annuum
Spicy flavor without the heat
Sometimes called Cachucha or Ajicito, Aji Dulce is a 'seasoning' pepper with all the fruity flavor of a habenero and very little of the heat.
Product ID# PP0572 , Grown in the Northeast

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Detailed Product Info

Sometimes called Cachucha or Ajicito, Aji Dulce is a 'seasoning' pepper with all the fruity flavor of a habenero and very little of the heat. Aji Dulce tends to be a catch-all name for a flavorful pepper with little heat, used most often in the Caribbean and Venezuela. This variety in particular resembles a Bishop's Crown pepper with abundant aroma and fruity flavor. Slow to ripen but worth the wait. Seeds were originally sourced from farmer Ben Flanner at Brooklyn Grange Farm in Brooklyn, NY. Start early to ensure ripe fruits, especially in areas with a short summer. Grown by Zach Pickens of Farm Tournant. Seed was passed to him of this rare variety. Note: Low Germ

Quick Facts
Days to Germination 7-14 days
Days to Maturity 70 days
Planting Depth 1/4 inch
Spacing in Row 18 inches
Spacing Between Rows 24 inches
Height at Maturity 18 inches
Growing Instructions

Peppers are one of the most challenging of home garden crops, but most of the difficulty is borne during the plants early life. Pepper seed requires heat to germinate; it just won't do much in cool soil. So the first trick is to find a spot that is steadily warm; above the fridge may work, as might a spot near the woodstove. Sow pepper seeds by late March; they mature later in the season than tomatoes, and to get a good crop of ripe peppers requires an early start. (If you prefer green peppers, you've got more flexibility.) Sow peppers about a quarter-inch deep in soil blocks or plug trays. Give them a good ten to fourteen days to germinate before thinking of giving up on them. Once up, peppers grow quite slowly when young and, again, require warmth to grow quickly. In the past we've grown ours in a cold frame; on especially chilly nights we set pots of boiling water in the enclosure and throw a blanket over the whole thing. If you have a heating mat or heating cables, use them to keep the peppers toasty (but be cautious not to dry them out).