History of Ají Dulce

The Venezuelan Ají Dulce is a variety of the pepper which belongs to the genus scientifically named Capsicum Chinense. According to Wikipedia, european taxonomists found this variety of chili in China in the 18th century, and believing that it was originally from there, named it Chinense. However there is a set of evidence which suggests that these peppers in all its varieties originated in the Amazon, where they were, and are still, cultivated by indigenous peoples for centuries.

 

From there they were taken by european conquerors to the rest of the world. The colors of the ají dulce seem like extracted from a rainbow: orange, green, yellow, pink, red and brown and every gradation among them. It is called sweet chili because its pungency is uniquely mild but with a distinct favor. Its aroma is powerful and involving and yet the taste is so captivating to the palate that has to be called sweet. For some americans it’s the taste of the Habanero without the heat! The ajíes are a source of nutrition as they are rich in vitamin A, B and C with a high content of potassium, iron and manganese. It comes in different forms and names like ají Rosa, Jobito, Caribbean, Peruvian, Cachucha, Pepón, etc, But make no mistake...without a doubt the most powerful, tasty and aromatic ají dulce is the one growing in the island of Margarita, Venezuela.

 

When Venezuelans take in the unique aroma of ají dulce they get beamed up to the kitchen of momma or grandma busily preparing a shredded meat while we children played around... without understanding that this aroma penetrated our minds for good, to remain in our palate and hearts for ever. This aroma has been a central part of the Venezuelan gastronomy for years and is centerpiece of the Venezuela in positive that we all want to see. Not surprisingly, a group of Venezuelans led by one of our best cooks, the Chef Sumito Estévez, is actively working to get a Denomination of Origin for the ají dulce. When this is accomplished it will join two other Venezuelans standards which have already obtained the denomination: the renown Venezuelan cocoa and the Venezuelan rum.