Kitchen Pepper
Aji Cachucha is for cooks who want Caribbean seasoning-pepper aroma, colour, and body without turning every pot of rice, beans, or sofrito into a heat challenge. The squat, wrinkled pods ripen from green to yellow-orange and red, bringing a fragrant...
CASA VERDE · HEAT PROFILE
Mild
Scoville range awaiting confirmation.
A diamond marks the midpoint of a listed range, or the listed value when only one number is given. An arrow marks a stated limit. These are variety guides, not measurements of our seed lot. This guide uses unequal numerical bands: sweet 0; mild up to 10,000; medium 10,000–50,000; hot 50,000–800,000; super hot from 800,000 SHU (display capped at 3 million). Heat varies between fruits and with growing conditions.
No numeric marker is shown without a sufficiently clear range. For bundles, the highlighted categories refer to the different varieties.
A Scoville range has not been listed for this variety.
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FROM GARDEN TO KITCHEN
Aji Cachucha brings seasoning-pepper aroma to a cooking base, a pot of beans or a fresh sauce. Three ways to put the harvest to work.
01 / BUILD A COOKING BASE
Finely chop Cachucha and soften it with onion and garlic in a little oil. Use this sofrito-inspired base to begin beans, rice, stews or a braise.
02 / SEASON BEANS & RICE
Simmer chopped Cachucha with black beans and onion, then serve with rice. The pepper becomes part of the dish rather than a garnish added at the end.
03 / BLEND A FRESH SAUCE
Blend ripe Cachucha with lime, a little garlic and salt for a fresh table sauce. Spoon it over grilled vegetables, beans or tacos.
AI-generated culinary illustrations. Serving inspiration, not photographs of our harvest. Select a photo to enlarge.
CASA VERDE · GROWER’S NOTES
Aji Cachucha is for cooks who want Caribbean seasoning-pepper aroma, colour, and body without turning every pot of rice, beans, or sofrito into a heat challenge. The squat, wrinkled pods ripen from green to yellow-orange and red, bringing a fragrant chinense-style pepper note made for the kitchen.
Grow Aji Cachucha when you want a pepper that behaves like an ingredient, not a dare. It is a classic culinary seasoning pepper for sofrito-style bases, beans, rice, stews, braises, marinades, vinegar, and fresh sauces where aroma matters more than raw fire.
For Casa Verde, this is exactly the point: useful harvests. Aji Cachucha earns space because it gives cooks a reliable way to build pepper fragrance, red colour, and rounded tropical flavour into everyday food.
Planning a 2027 pepper patch around actual meals? Use Aji Cachucha as a seasoning pepper anchor, then compare heat levels and kitchen roles across the pepper catalogue.
Aji Cachucha is listed here as a mild seasoning pepper. It is grown mainly for aroma, flavour, and cooking usefulness rather than intense heat.
Expect aromatic Caribbean seasoning-pepper flavour with fruity chinense character, savory depth, and a mild finish.
Use Aji Cachucha in sofrito, rice and beans, stews, braises, marinades, pepper vinegar, salsa, and mild cooked sauces.
Start early and choose a warm growing position. Ripening depends on your season and conditions; a protected bed or greenhouse may help, but does not guarantee a ripe crop.
Aji Cachucha is maintained as a mild Caribbean seasoning-pepper type. As with rare pepper lines, expect some natural variation in pod shape, ripening speed, and heat expression. Save seed only from fully ripe pods on healthy plants that match the flavour and heat level you want to continue.
Use your harvest in these recipes. Check the variety notes and substitutions in each recipe.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.
