Aji Dulce #1

Pepper

75d to harvest

Aji Dulce #1 bursts with a bright, sweet pepper aroma and a gentle, lingering warmth that feels more like a fragrant glow than a burn. The slender fruits ripen to a glossy, golden-orange and deliver crisp, juicy texture—ideal for fresh snacking, roasting for caramelized sweetness, and blending into vibrant salsas and seasoning mixes. With about 75 days to maturity, it’s a reliable home-garden favorite for adding color and sweet heat to every harvest.

Crop Dates

Milestone	Date
Start Indoors	Jan 16th
Last Frost	Mar 6th
Transplant / Sow Outdoors	May 1st
Harvest Begins	Jul 15th
Harvest Ends	Nov 26th

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Frequently Asked Questions

Why are my Aji Dulce peppers getting speckled leaves and dropping leaves, and what should I do?

This pattern is often from bacterial leaf spot or early fungal leaf problems, especially when leaves stay wet. Remove the worst affected leaves, avoid overhead watering, and water at the base in the morning so foliage dries quickly. If it keeps spreading, switch to a copper-based bactericide labeled for peppers and repeat according to the label every 5–7 days until new spots stop.

How often should I water Aji Dulce during the main growing phase to keep fruits setting well?

From transplant through flowering and fruit set, keep soil evenly moist but not soggy—aim for about 1 inch of water per week total, adjusted for heat and container size. In practice, water when the top 1 inch of soil dries out, then water deeply until moisture reaches the root zone. Consistent moisture helps prevent blossom-end issues and keeps Aji Dulce fruit developing evenly.

How can I tell when Aji Dulce #1 is ready to harvest at about 75 days?

Harvest when pods have fully developed color and can be easily snapped or cut from the plant—Aji Dulce typically progresses from green to yellow/orange/red. Also look for firm skin and peppers that reach their mature length and thickness; if they still feel thin or stay matte and green, give them more time. For maximum heat and stronger flavor, wait until they’re fully colored rather than picking early when mostly green.