October 20, 2022, written by Barbara Pleasant
At the end of each growing season, there’s always a standout plant that leaves a lasting impression. This year, the Aji Cachucha pepper has captured my attention. Revered in Cuba and across the Caribbean for its rich, fruity flavor, the Aji Cachucha peppers thrived in my garden, growing into chest-high bushes that bore crunchy fruits from late summer until the first frost. This pepper is now one of my top picks, right alongside other favorite seasoning peppers.
What Are Seasoning Peppers?
While peppers are typically classified as sweet or hot, a third category—seasoning peppers—offers a delightful alternative. These peppers are rarely hot but instead pack a deep, fruity flavor that is absent in larger garden varieties. Seasoning peppers can be used fresh in various dishes or dried for use in winter soups, stews, and ground into powders. Here are a few of my top picks:
Hungarian Paprika (Capsicum annuum)
Paprika peppers are among the most common seasoning varieties, originally selected in Hungary and Slovakia. These peppers are usually conical or round in shape, with thin walls that make them perfect for drying. Freshly ground paprika is not only flavorful but also a rich source of Vitamin C. Paprika peppers are harvested fully ripe, making them easy to save seeds from open-pollinated varieties. For successful cultivation, keep them at least 12 feet away from other peppers to avoid cross-pollination, as peppers are prone to crossbreed.
Aji Dulce (Capsicum chinensis)
“Aji” means “pepper” in Spanish, and “dulce” means “sweet.” True to its name, Aji Dulce peppers are sweet, with varieties like the Venezuelan strain producing wrinkled, blunt triangular fruits. These peppers are perfect for container gardening, as they mature early and grow with a balanced habit. The Aji Dulce plant can be heavy with fruit, requiring staking for support. They are essential in Puerto Rican dishes like sofrito and pair wonderfully with beans.
Aji Cachucha (Capsicum chinensis)
Aji Cachucha, also known as sweet bonnet, is a popular pepper in Cuba and Puerto Rico. This vigorous plant starts slowly but eventually grows into a tall, bushy shrub. The crunchy, mostly hollow fruits are ideal for stuffing, making them a versatile addition to your garden. These peppers are also excellent in salads and soups. Their flattened shape and easy-to-clean interior make them perfect for two-bite stuffed peppers.
Both Aji Dulce and Aji Cachucha belong to the Capsicum chinensis species, which grow differently from other peppers. Their seedlings develop slowly at first but accelerate as the soil warms. These peppers have thinner leaves and a robust root system. In tropical climates, they are often grown as short-lived woody perennials, making them great candidates for overwintering techniques. In my garden, these peppers are resistant to deer, making them a reliable choice for gardeners.
Mad Hatter (Capsicum chinensis)
Mad Hatter, a Bolivian pepper that won an All-America Selections award in 2017, is another seasoning pepper worth trying. This productive variety can yield up to 50 fruits per plant, and its unique shape and flavor make it an exciting addition to any garden. I plan to grow Mad Hatter next year and am also considering the Trinidad Perfume, a pepper with a name as intriguing as its flavor.
Seasoning peppers offer a world of flavor and culinary possibilities, while also adding an educational twist to gardening. They enrich your garden with unique tastes, vibrant colors, and nutritional benefits. By growing these peppers, you’ll also be exploring new food crops from various parts of the world—an adventure that’s as rewarding as it is delicious.