FREE: Aji Dulce 40 seed

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Sweet pepper (from South American Spanish pepper, "chile" + Spanish sweet, "sweet") is any of a variety of sweet perennial peppers found in Latin America and the Caribbean. It is Most Widely Known in Venezuela where it Refers to a specific variety of Capsicum chinense native related to the habanero, but with a much milder, smoky flavor.
In Venezuela, the "sweet pepper" 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.
In Puerto Rico, the "sweet pepper" or "ajicito" (colloquially, "ajice") is grown Commercially and is an important ingredient for sauces, recaito: such as, fried or "mojito Islander" (a fish or meat sauce).
In Brazil, This pepper is called Rubra or Biquinho (Because the rounded-form grow, observe the first photo), and is used to make a sweet jam.
The history of this pepper is obscure, but since wild hot peppers are naturally probably this variety was developed over the years Among farmers by mere selection of seed from milder and milder fruits. The fruit of sweet pepper 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 flavor much better than drying. It is a small, light green pepper That turns red (or yellow) if left long enough on the plant. It has the shape and size of a habanero pepper without the intense heat. Occasionally, there can be some sweet pepper fruit That is pungent, probably due to out-crossing With Other hot pepper plants. In the tropics, This plant can grow as a perennial, although most of it the Is With annual commercial production systems.