Collection: Puerto Rico

In Puerto Rico, hot peppers are integral to agriculture and cuisine. Farmers and backyard growers raise ají dulce (a sweet, aromatic Capsicum chinense with almost no heat), local annuum types, and hotter chilies such as habanero, Scotch bonnet–like ají caballero, and Caribbean red. Most production serves domestic markets, though some fresh chili and ají dulce export goes to US Latino communities.

Ají dulce is essential in sofrito, the flavour base for arroz con gandules, stews, and beans, while hotter peppers appear in pique, a vinegar-based hot sauce with chilies, garlic, and herbs. Puerto Ricans also use imported jalapeños and Mexican dried chilies for fusion dishes.

The flavour profile emphasizes rich, herbal aroma from ají dulce with optional bursts of fruity, chinense-style heat from local hot peppers.