Ají Cachucha

Aji Cachucha is a mild Capsicum chinense pepper traditionally cultivated throughout the Caribbean, particularly in Cuba, Puerto Rico, and the Dominican Republic. The name refers to its distinctive cap-like pod shape. This cultivar is closely related to habanero peppers but differs significantly in heat, offering a smoky, sweet flavour with minimal pungency.

The pods are small and glossy with a wrinkled surface, typically ranging from 2 to 10 centimetres in length and 2 to 7 centimetres in diameter. They ripen from light green to red, orange, or yellow depending on the strain. Heat levels generally fall between 0 and 500 Scoville Heat Units.

Aji Cachucha plays an important role in Caribbean cuisine. It is a core ingredient in Puerto Rican sofrito and is also used in Venezuelan dishes such as pabellon criollo. Its mild heat makes it suitable for adding flavour without significant spiciness.