The Aji Cachucha is a Caribbean cooking staple. Shaped like a Scotch Bonnet but without the heat, this is the pepper that gives Cuban sofrito its signature flavor. Sweet, aromatic, and complex with hints of fruit, black pepper, and coriander. All flavor, almost no burn.
If you love the look and flavor of Scotch Bonnets but can't handle the heat, the Aji Cachucha is your answer. Perfect for soups, stews, rice dishes, and anywhere you want authentic Caribbean flavor without the fire. Easy to grow and matures to red.
Heat Level: 0 to 1,000 SHU / Mild (almost no heat)
Flavor Profile: Sweet, aromatic with fruit, black pepper, and coriander notes
Days to Maturity: 90 to 120 days from transplant
Difficulty: Easy
Seeds per Pack: 10+
Every seed is grown in isolation tents at our Nebraska farm, keeping the chance of cross pollination to around 4%.
Growing tip: Great for anyone who loves Caribbean cooking. The flavor is the star here, not the heat.
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The Aji Cachucha is a Capsicum chinense mild pepper estimated at 1,000+ SHU. Flavor profile: 0 to 1,000 SHU / Mild (almost no heat) Flavor Profile: Sweet, aromatic with fruit, black pepper, and coriander notes Days to Maturity: 90 to 120 days from transplant Difficulty: Easy Seeds per Pack: 10+ Every seed is grown in isolation tents at our Nebraska farm, keeping the chance of cross pollination to around 4%.
The Aji Cachucha is estimated at 1,000+ SHU, placing it in the mild range.
Start seeds indoors 8 to 10 weeks before your last frost date. Maintain soil temperature at 78 to 85 degrees Fahrenheit for germination, which can take 14 to 35 days. Expect 90 to 120 days from transplant to harvest. Difficulty: Easy.
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