Yellow Seasoning Pepper

Yellow Seasoning Pepper

The Yellow Seasoning Pepper (also known as Caribbean Seasoning Pepper, Cachucha Pepper, or Aji Dulce) is a small, wrinkled, lantern-shaped pepper belonging to the same Capsicum chinense species as the Scotch Bonnet and habanero, but thanks to a natural genetic mutation, it carries almost none of their capsaicin heat. Grown throughout the Caribbean on compact, productive shrubs, the pepper ripens from green to a bright golden-yellow, keeping the thin, waxy skin and intensely fragrant oils that define its family, without the burn.

Flavor Profile

Despite its mild heat, the Yellow Seasoning Pepper carries the full aromatic punch of a hot pepper, fruity, floral, and faintly smoky, with a sweet, almost tropical undertone. It's often described as tasting like a Scotch Bonnet with the fire turned off, making it possible to use generously for flavor without overwhelming a dish with spice.

Typical Use

It is a workhorse of Caribbean cooking, used the way other cuisines use bell pepper or aromatics, finely diced into "green seasoning" blends, folded into stews, curries, and rice pots, or simmered whole in soups and sauces to release its perfume. Because it holds its shape and flavor well, it's equally suited to fresh salsas, sautés, and slow-cooked dishes.

Cultural Use & Recipes

• Green Seasoning Base: Blended with scallion, thyme, garlic, and culantro into the all-purpose green seasoning used across Trinidadian and Jamaican kitchens to marinate meat and fish before cooking.
• Stews & Curries: Added whole or chopped to oxtail, curry chicken, and provision-based stews for aromatic depth without added heat.
• Fresh Salsas & Sauces: Diced raw into salsas, chow, or mild pepper sauces where its fruity notes can shine without the burn of a Scotch Bonnet.

Heat Level: Mild (little to no heat)
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