Pepper Seeds - Sweet - Ají Dulce #2
Description
Perfume without the burn. Ají dulce n.º 2, a Caribbean sweet Capsicum chinense, brings the floral, tropical aroma of a habanero with little to no heat. Its flavor leans toward ripe fruit, green herbs, and a gentle sweetness that turns everyday dishes fragrant rather than fiery. This is the beloved “sweet habanero” used across the Caribbean for depth and perfume in sofritos, stews, and sauces.
Plants are vigorous and tidy, about 2 to 3 feet tall with a branching habit that sets heavily. Dark green foliage frames clusters of pendant, lantern-shaped pods, typically 1.5 to 2.5 inches long with softly wrinkled skin. Fruit mature from glossy green to rich red at full ripeness, with walls that are medium-thin and quick to soften in the pan, yet firm enough for stuffing small bites.
On the palate, Ají dulce n.º 2 delivers a bright, sweet-habanero bouquet with negligible burn, usually at or near 0 SHU. The pods shine minced into sofrito, folded into rice and beans, or sautéed with onions and garlic for braises, seafood, and vegetables. They roast and peel easily for sweet relishes, and they dry into a fragrant, mild seasoning that keeps the chinense aromatics without the heat.
Rooted in Caribbean home kitchens, Ají dulce types have long been staples in Puerto Rican, Dominican, Cuban, and Venezuelan cooking, prized for adding the habanero family’s complexity to family-friendly food. Ají dulce n.º 2 carries that tradition forward with reliable yields, compact plants, and pods that deliver the signature aroma of the tropics in a pepper anyone can enjoy.
Original: $2.00
-70%$2.00
$0.60
Description
Description
Perfume without the burn. Ají dulce n.º 2, a Caribbean sweet Capsicum chinense, brings the floral, tropical aroma of a habanero with little to no heat. Its flavor leans toward ripe fruit, green herbs, and a gentle sweetness that turns everyday dishes fragrant rather than fiery. This is the beloved “sweet habanero” used across the Caribbean for depth and perfume in sofritos, stews, and sauces.
Plants are vigorous and tidy, about 2 to 3 feet tall with a branching habit that sets heavily. Dark green foliage frames clusters of pendant, lantern-shaped pods, typically 1.5 to 2.5 inches long with softly wrinkled skin. Fruit mature from glossy green to rich red at full ripeness, with walls that are medium-thin and quick to soften in the pan, yet firm enough for stuffing small bites.
On the palate, Ají dulce n.º 2 delivers a bright, sweet-habanero bouquet with negligible burn, usually at or near 0 SHU. The pods shine minced into sofrito, folded into rice and beans, or sautéed with onions and garlic for braises, seafood, and vegetables. They roast and peel easily for sweet relishes, and they dry into a fragrant, mild seasoning that keeps the chinense aromatics without the heat.
Rooted in Caribbean home kitchens, Ají dulce types have long been staples in Puerto Rican, Dominican, Cuban, and Venezuelan cooking, prized for adding the habanero family’s complexity to family-friendly food. Ají dulce n.º 2 carries that tradition forward with reliable yields, compact plants, and pods that deliver the signature aroma of the tropics in a pepper anyone can enjoy.
