Hot Pepper 'Aji Dulce'

Capsicum chinense

Family: Solanaceae (so-lan-AY-see-ee) (Info)
Genus: Capsicum (KAP-sih-kum) (Info)
Species: chinense (chi-NEN-see) (Info)
Cultivar: Aji Dulce
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24-36 in. (60-90 cm)


18-24 in. (45-60 cm)

Sun Exposure:

Full Sun

Heat (Pungency):

Mild (1 to 1,000 Scoville Units)

Fruit Shape:

Unknown - Tell us

Fruit Size:

Small (under 2" in length)

Fruit Color:

Green changing to red

Disease Resistance:

Unknown - Tell us

Seed Type:

Unknown - Tell us


Fresh (salsa, salads)





Other details:

Unknown - Tell us

Soil pH requirements:

5.6 to 6.0 (acidic)

6.1 to 6.5 (mildly acidic)

6.6 to 7.5 (neutral)

Propagation Methods:

From seed; sow indoors before last frost

Seed Collecting:

Allow unblemished fruit to ripen; clean and dry seeds

Properly cleaned, seed can be successfully stored

Days to Maturity:

Late (more than 80 days)

Foliage Color:

Unknown - Tell us

Bloom Characteristics:

Unknown - Tell us

Water Requirements:

Average Water Needs; Water regularly; do not overwater

Where to Grow:

Suitable for growing in containers


This plant has been said to grow in the following regions:

Muang Chiang Rai,

Melbourne, Florida

Miami, Florida

Gardeners' Notes:


On Nov 28, 2012, DanCarmona from Fort Wayne, IN wrote:

Aji Dulce
Capsicum: Chinense
Collected in: Bolivia
PI: 543193
Scoville units: 1,000-1500
Blossom end shape: mixed
Fruit position and shape: pendant, oblate
Fruit size and color: 1"- 2"x 1"-1╝" green > red
Calyx shape: saucer shaped
Flower: stellate, small, bell-shaped
Petals/Spots: white/none
Filament color: purple
Anther color: blue
Habit: small, usually low tree
Stem: smooth
Leaves: large, uneven
Germ. Time: 3 wk. >.3 mo.
Maturity: 90 days
Plant height: 24"
Taste: .
Uses: salads
Aji Dulce has the same shape, size, color and aroma of Habanero, with only a trace of heat. The fruits are highly aromatic and the flavor is... read more


On Oct 15, 2010, Eden_Ranch from Puerto Plata
Dominican Republic (Zone 11) wrote:

We grow this as a perennial.
Many local Dominicans use this in a dish called sofrito.


On Oct 2, 2009, gsteinbe from Trenton, NJ wrote:

I grew six or eight of these peppers over winter indoors from seed and put them out in the sun all summer in 6" pots. They produced a fair number of very small but tasty and pretty red peppers -- delicate, just a hint of heat, good taste. A friend who is from New Mexico and thinks of herself as a hot pepper expert was impressed with their look and taste. I actually set them back a bit when I first put them outside this summer -- I hurried them out into full sun too quickly, and some of their leaves got burned. I understand that they're supposed to be perennial, and I'm going to try to winter them over on my sun porch. I hope that they can take temperatures down to the 40s and high 30s F. I plan to cut them back hard when daytime temps start staying below 60 F. My hope is that they w... read more


On Nov 18, 2004, Farmerdill from Augusta, GA (Zone 8a) wrote:

A mild green to red 2 3/4 X 1 inch pepper.