For those who like the flavour and aroma of Habanero peppers but find them too hot. Aji Dulce has the same shape, size, colour and aroma of Habanero, but is sweet, spicy, and delicious, with little or no heat. This very mild pepper has a heat level of up to 500.

Aji Dulce fruits are highly aromatic and the flavour is spicy, unusual and complex, with overtones of black pepper and coriander. They retain all of the fruity flavour of the habanero making this pepper extremely popular in Central and South America for dishes needing that classic habanero flavour without its sometimes overpowering heat. Aji Dulce is an excellent choice for sautéed vegetables, rice and bean dishes, paprika, or for flavouring vinegars.

A C. chinense variety, the plant produces good yields of 5cm (2in) long by 3 to 4cm (1 to 1½in) wide pendant fruits. The wrinkled, thin-walled peppers turn from green, to orange, to red when mature. They tapering at both the stem and blossom end. With good foliage cover, light green leaves, and white flowers, the plants bear fruit at around 45cm (18in) high. 90 days.

The name Aji Dulce is from South American Spanish. Aji meaning "chile" and dulce, meaning "sweet".
In Puerto Rico, the ají dulce is shortened to one word "Ajíce". In the Dominican Republic, it is also known as Ají gustoso or Ají cachucha (tasty pepper, and cap-shaped pepper, respectively, in Spanish). In Brazil, this pepper is called Rubra or Biquinho, because of the rounded form, and is used to make a sweet jam.

The Aji Dulce pepper is used to season dishes and is an important ingredient for sofrito, a sauce used in several Latin American cuisines. In Venezuela, it is a key ingredient in the preparation of the paramount dish of the Venezuelan cuisine, the Hallaca; and one of the cornerstones of the national cuisine.

Storage of Seeds:
Store seeds away from children, sealed in their packaging in a cool, dry, dark place, or in a fridge. Never store them in a freezer as the sudden temperature drop is likely to kill them. Don't leave the seeds in direct sunlight as the heat generated may kill them.

Sowing: Sow from mid February to mid June
The temperature, moisture, and air circulation all play a role in growing plants from seeds. Too little heat, too much moisture, and lack of air circulation will cause poor results. Do not use jiffy peat pots, plugs, or potting soil as the soil becomes too dry or too wet, which can lead to low germination, disease and fungus.

Fill small cells or trays with a good sterile seed compost and sow the seeds on the surface. “Just cover” with a fine sprinkling (3mm) of soil or vermiculite.
Keep the compost moist - don't let the top of the compost dry out (a common cause of germination failure) If you wish, spray the surface with a dilute copper-based fungicide.
Cover the pot or tray with plastic film or place in a heated propagator, south facing window or a warm greenhouse.
The ideal temperature is around 18 to 20°C (65 to 72°F)

Transplanting:
When the seedlings have produced their first pair of true leaves they can be potted on into individual 7 to 10cm (3 to 4in) pots. Use good quality potting compost and mix in some organic slow release fertiliser. Pot the chilli on again before it becomes root-bound.
Water the seedlings regularly, but don't let them become waterlogged as this encourages rot. Don't let them dry out as they rarely recover at this stage. Water the soil, not the foliage. Once the plants have established, it is better to water heavy and infrequently, allow the top inch or so to dry out in between watering.

Seedlings should be grown in good light, but should not be exposed to direct sunlight from late spring to early autumn. Weaker sunlight from autumn to spring is unlikely to do them harm. Once seedlings have put on some growth they need lots of light. Growing them under a grow-light produces excellent stocky plants, as will a warm sunny windowsill. Adult chilli plants need lots of light. However, more than 4 hours or so in hot direct sunlight will dry them out quickly.
Acclimatise to outdoor conditions for 2 to 3 weeks before they are moved permanently outside. Plant them into rich moist soil. Flower do not form and fruit will not set if the temperature is much below 17°C (62°F) for most of the day, so wait until June/July for best results with outdoor planting.

Fertilising:
After the first flowers appear, feed every 1 or 2 weeks with a half-strength liquid tomato feed. You could also add Seaweed extract to the water once a week.

Pollinating Flowers: (optional)
Chilli plants are self fertile and will generally pollinate themselves. However, if you want to give them a helping hand to ensure that lots of fruit are set indoors, use a cotton wool bud to gently sweep the inside of the flowers, spreading the pollen as you go. The flower's petals will drop off as the green middle part of the flower starts to swell slightly. This is the chilli pepper beginning to grow.

Harvesting: Harvest in approx 90 days
Chillies will take a few weeks to develop and a further couple weeks to turn from green to chocolate. Harvest any time after they are fully developed but the longer you leave them on the hotter they will become. Harvest peppers as they mature to encourage new buds to form. Use scissors so you don't damage the plant.

Storage:
After picking eat fresh or dry the peppers by putting them into a mesh bag, hang the bag up in a dry, airy, but not sunny spot. When they are completely dry, you can make paprika by grinding the peppers. Don't grind the stalks. You can regulate the spiciness of the result by including more or less of the seeds and veins.
The fruit of Aji Dulce can be used green or ripe, and it can be seeded and frozen for use over the winter, a technique that also preserves its rich flavour much better than drying.

WARNING:
Be careful handling chilli seeds as they can cause a painful burning sensation: Avoid contact with the eyes or any sensitive skin before washing your hands thoroughly.
These peppers are very hot please make sure whomever tries them knows before-hand !