Aji Rosita Dulce
Entry Completeness90%
Further InformationEdit 
This C. baccatum cultivar. Ripens to caramel, long/tapered pods. Heat sits around 10,000–50,000 SHU — solid heat — enough to make you pay attention. Associated with South America. 'Aji' is the South American word for chile pepper, and most ajis are C. baccatum with fruity, complex flavors.
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Aji Rosita Dulce
Ají Rosita Dulce; Aji Rosita Sweet
B-L-A-5-002
C. baccatum
10,000 - 50,000
Hot (15,001–100,000 SHU)
Further InformationEdit
This C. baccatum cultivar. Ripens to caramel, long/tapered pods. Heat sits around 10,000–50,000 SHU — solid heat — enough to make you pay attention. Associated with South America. 'Aji' is the South American word for chile pepper, and most ajis are C. baccatum with fruity, complex flavors.
LinksEdit
