Ají dulce WorldCrops

WorldCrops
for Northern United States
Search
Ají dulce
Countries this crop is found in
Capsicum chinense
(https://worldcrops.org/sites/default/files/crops/Aji%CC%81-dulce.jpg)
Ají dulce grown in Massachusetts for sale at a farmers' market in New Bedford, Mass. in 2009
(Photo by Maria Moreira)
Author(s):
Frank Mangan (https://stockbridge.cns.umass.edu/frank-mangan), Zoraia Barros, Heriberto GodoyHernández and Aline Marchese
Latest Update: January 27, 2017
Introduction
Ají dulce (Capsicum chinense) is a small, light to dark green pepper that turns red, orange and, to a
lesser extent, yellow if the fruit is left on the plant long enough to mature. The market will accept
fresh ají dulce in any of these colors. In Puerto Rico, it is known as ají dulce, ajicito or ajíes (sweet
pepper and two words for small pepper, respectively, in Spanish) (Figure 1
(/sites/worldcrops.org/files/crops/ajies_puerto_rico_.jpg)). In the Dominican Republic, it is also
known as ají gustoso or ají cachucha (tasty pepper, and cap-shaped pepper, respectively, in Spanish)
(Figure 2 (/sites/worldcrops.org/files/crops/the%20three%20ajies_DR_may_2015.JPG)). In Cuba it is
known as ají cachucha (Figure 3
(https://worldcrops.org/sites/worldcrops.org/files/crops/IMG_7870.JPG)). (The price for the ají
cachucha at this public Cuban market is 10 Cuban pesos/pound, which translates to 0.38 US
cents/pound.)
Ají dulce has the shape and size of a habanero pepper (Figure 4
(/sites/worldcrops.org/files/crops/aji_habaneo_market_basket.jpg)) without the taste of intense
heat. Unlike many other countries in Latin America, hot peppers are not commonly used in the
cuisines of Puerto Rico, Dominican Republic, or Cuba. Some ají dulce fruit, however, is pungent,
most likely due to cross-pollination with habaneros or other spicy C. chinense peppers. Spicy ají
dulce has become a serious issue for sales of ají dulce in markets in the United States. Many Latino
consumers and markets in the US have become circumspect of ají dulce due to purchases of spicy
ají dulce, which has negatively impacted sales. Some consumers have switched to other sweet
peppers as a substitute, such as cubanelle (/node/126/) and bell peppers, due to the concern that
the ají dulce in the market could be hot.
Ají dulce is used to season dishes in Puerto Rico, Dominican Republic and Cuba. One of its most
common uses is as an important ingredient for sofrito (Figure 5
(/sites/worldcrops.org/files/crops/sofrito_0.jpg)), a fragrant, savory mirepoix used in several Latin
American cuisines. (Sofrito, which translates to “stir fry” or sauté in English, is traditionally not
either. The ingredients are blended/finely chopped and added to dishes (See Sofrtio
Puertorriqueño in references) (Figure 6
(https://worldcrops.org/sites/worldcrops.org/files/crops/IMG_1920.JPG)). In markets in Puerto Rico
it is common to find the key ingredients for sofrito, including ají dulce, pre-packaged (Figure 7
(https://worldcrops.org/sites/worldcrops.org/files/crops/IMG_3062.JPG)). Many Puerto Ricans will
grow the key ingredients for sofrito, including ají dulce, in their huertos (backyard gardens) so they
can make fresh sofrito, speaking to its’ popularity (Figure 8
(https://worldcrops.org/sites/worldcrops.org/files/crops/IMG_2605.JPG)).
There is a similar sweet pepper used in Venezuelan cuisine. In 1998, two types were observed in
markets in Barquisimeto Venezuela, criollo and oriente, translating “local” and “east”, as in from
Eastern Venezuela, respectively (Figure 9
(https://worldcrops.org/sites/worldcrops.org/files/crops/aji_venezuela_1998_0.jpg)). These peppers
are also C. chinense, but are usually slightly spicy; however, not anywhere near as spicy as habanero
or scotch bonnet. The quality of this type of ají was far superior during market visits in
Barquisimeto in 2009 (Figure 10
(https://worldcrops.org/sites/worldcrops.org/files/crops/Venezuela_2009.jpg)).
Ají dulce, like all peppers, has its center of origin in the tropical Americas and will die with a frost
(Figure 11
(https://worldcrops.org/sites/worldcrops.org/files/crops/frost_high_tunnel_oct_19_15.jpg)). In fact, it
is now known that ají dulce, and all Capsicum chinense peppers, have their center of origin in the
Brazilian Amazon. Researchers established that Native Brazilians brought C. chinense to the Pacific
coast and Spanish colonists brought C. chinense from what is now Peru to Mexico and the
Caribbean and Yucatan of Mexico (Brown, et. al. 2013). C. chinense was selected for high heat in
Mexico and the English-speaking Caribbean Islands (e.g. habanero and scotch bonnet). In the
Spanish-speaking Caribbean Islands it was selected for sweetness.
Despite the fact that ají dulce is originally from the Amazon it grows well in the Northeastern United
States, as do most pepper varieties. There is a C. chinense pepper, pimenta de cheiro (flavorful
pepper in Portuguese) still used in the Northern parts of Brazil as a mirepoix called chiero verde
(green aroma in Portuguese) (Figure 12
(https://worldcrops.org/sites/worldcrops.org/files/crops/Pimenta%20de%20cheiro%20%20Brazil.JPG)). One can buy the main ingredients for chiero verde in markets in Northern Brazil,
which include culantro (/node/51/), cilantro (/node/47/) and scallions, in addition to pimento de
cheiro (Figure 13 (https://worldcrops.org/sites/worldcrops.org/files/crops/IMG_0288.JPG)).
Interestingly, these ingredients are very similar to the ingredients for sofrito.
In the tropics, ají dulce can grow as a perennial (Figure 14
(https://worldcrops.org/sites/worldcrops.org/files/crops/aji_plant_may_6_15.jpg); Figure 15
(https://worldcrops.org/sites/worldcrops.org/files/crops/Aji%20dulce_puerto%20Rico-1999.jpg)), as
can many pepper types. However, most commercial production in tropical regions is with annual
systems similar to the Northeastern United States.
(https://worldcrops.org/sites/default/files/crops/ajies_puerto_rico_.jpg)
(https://worldcrops.org/sites/default/files/crops/the%2
0three%20ajies_DR_may_2015.JPG)
(https://worldcrops.org/sites/def
ault/files/crops/IMG_7870.JPG)
(https://worldcrops.org/sites/def
ault/files/crops/aji_habaneo_ma
rket_basket.jpg)
(https://worldcrops.org/sites/def
t_19_15.jpg)
%20Rico-1999.jpg)
ault/files/crops/sofrito_0.jpg)
(https://worldcrops.org/sites/def
ault/files/crops/IMG_1920.JPG)
(https://w
orldcrops.
org/sites/
default/fil
es/crops/I
MG_3062.
JPG)
(https://worldcrops.org/sites/default/files/crops/IMG_2605.JPG)
(https://worldcrops.org/sites/default/files/crops/aji_ve
nezuela_1998_0.jpg)
(https://worldcrops.org/sites/def
ault/files/crops/Venezuela_2009.
jpg)
(https://w
orldcrops.
org/sites/
default/fil
es/crops/f
rost_high_
tunnel_oc
(https://worldcrops.org/sites/default/files/crops/Pimenta%20de%20cheiro%2
0-%20Brazil.JPG)
(https://worldcrops.org/sites/default/files/crops/IMG_0
288.JPG)
(https://worldcrops.org/sites/def
ault/files/crops/aji_plant_may_6_
15.jpg)
(https://w
orldcrops.
org/sites/
default/fil
es/crops/
Aji%20dul
ce_puerto
Production
As with all peppers grown in the Northeastern United States, ají dulce has to be started as a
transplant. In some regions in Southern United States and tropical regions, peppers can be directseeded in the field, but transplants are commonly used, including with ají dulce. Ají dulce and other
C. chinense plants grow much slower than bell and other C. annuum peppers. For this reason, ají
dulce seeds have to be started earlier in a greenhouse in the Northeastern United States than bell
peppers in order to ensure earlier fruit production in the field and higher yields before frost. In
1997, several ají dulce varieties provided by the University of Puerto Rico at Mayagüez were
evaluated at the UMass Research Farm in Deerfield. In this project, ají dulce seeds tarted in a
greenhouse on April 1 (when we usually start bell pepper seeds in Massachusetts) yielded less than
3,000 lbs./acre of marketable fruit. Ají dulce seed started on March 9, as part of the same trial,
yielded over 13,000 pounds/acre of marketable fruit (Mangan et al., 2000).
In 2015, trials were again implemented at the UMass Research Farm with selections of ají dulce
from the University of Puerto Rico Mayagüez. Seeds were started in the greenhouse on March 10
and yields averaged 27,461 lbs./acre over four types in an open field (Figure 16
(https://worldcrops.org/sites/worldcrops.org/files/crops/beto_aji_sept_15_1.jpg)) and 38,018
lbs./acre in a high tunnel (Figure 17
(https://worldcrops.org/sites/worldcrops.org/files/crops/IMG_3038_0.JPG)) with the same four
types.The yields of the four types grown in an open field yielded the following, (lbs./acre):
“Carnaval”, 34,190 (Figure 18
(https://worldcrops.org/sites/worldcrops.org/files/crops/Ajj_Carnival_1.jpg)), “Amanecer”, 32,458
(Figure 19 (https://worldcrops.org/sites/worldcrops.org/files/crops/Aji_amancer_0.jpg)), “Encanto”,
23,970 (Figure 20 (https://worldcrops.org/sites/worldcrops.org/files/crops/Aji_Rncanto.jpg)) and
“Pasión”, 19,226 (Figure 21 (https://worldcrops.org/sites/worldcrops.org/files/crops/aji_pasion.jpg)).
The yields were higher when grown in a high tunnel, also known as an unheated
greenhouse, (lbs./acre): “Carnaval”, 49,144, “Amanecer”, 41,471, “Encanto”, 38,238, and “Pasión”,
23,221.
The use of high tunnels has grown in the Northeastern United States, especially for the production
of crops that respond well to higher temperatures, such as fruiting Solanceous crops, including
peppers. High tunnels will not protect a crop from a killing frost. However, there can be a dramatic
increase in plant growth, especially early in the season, by closing up the high tunnel during cool
temperatures. Temperature differences between inside and outside of the high tunnel can be in
excess of 40°F early in the season. In addition, the high tunnel protects the foliage from rain, which
decreases disease incidence. Water is supplied to plants via drip irrigation. For these reasons
production of peppers in high tunnels can provide both earlier and higher yields. This is
demonstrated with ají dulce trials planted in both a high tunnel and an open field at the UMass
Research Farm in 2015. Figure 22
(https://worldcrops.org/sites/worldcrops.org/files/crops/production/IMG_0609.JPG) shows ají dulce
plants in an open field on June 17 and Figure 23
(https://worldcrops.org/sites/worldcrops.org/files/crops/production/high_tunnel_aline_June_17_15.j
pg) shows ají dulce plants in a high tunnel.
The higher yields in 2015 compared to 1997 are probably due to the use of black plastic, raised
beds, and drip irrigation in 2015; in 1997, the plants were grown in the field without plastic, drip, or
raised beds.
Dr. Robert Bernatzky, a breeder at the University of Massachusetts, found pepper mild mosaic
virus (PMMoV) on several selections of ají dulce peppers from Latin America (Figure 24
(https://worldcrops.org/sites/worldcrops.org/files/crops/production/IMG104.jpg)). This virus will not
cause a complete loss of yield, but it can decrease yields. A greater concern is that this virus is
seed-borne, so saving seed from infected plants is not recommended. Although the virus can
spread from plant to plant through rigorous mechanical efforts, casual handling of infected fruit
and seed followed by handling of non-infected seed does not transfer the virus to the clean seed
(Lamb, et. al., 2008).
Plant spacing
When we grow ají dulce at the UMass Research Farm we plant two rows of peppers on
black/degradable plastic with one foot in the row. Our plastic is laid six feet on center (6' from the
center of one row of plastic to an adjacent row), for a total plant population of 14,480 plants/acre
(Figure 25
(https://worldcrops.org/sites/worldcrops.org/files/crops/Planting_aji_may_28_2015_0.JPG)).
For information on production and management of ají dulce, refer to the New England Vegetable
Management Guide (https://nevegetable.org/) and click on "peppers," keeping in mind the
differences in production compared to Capsicum annuum types described above.
(https://worldcrops.org/sites/default/files/crops/beto_aji_sept_15_1.jpg)
(https://worldcrops.org/sites/default/files/crops/IMG_3
038_0.JPG)
(https://worldcrops.org/sites/def
ault/files/crops/Ajj_Carnival_1.jp
g)
(https://w
orldcrops.
org/sites/
default/fil
es/crops/
Aji_amanc
er_0.jpg)
(https://worldcrops.org/sites/default/files/crops/Aji_Rncanto.jpg)
(https://worldcrops.org/sites/default/files/crops/aji_pa
sion.jpg)
(https://worldcrops.org/sites/def
ault/files/crops/production/IMG
_0609.JPG)
(https://w
orldcrops.
org/sites/
default/fil
es/crops/
productio
n/high_tu
nnel_aline_June_17_15.jpg)
(https://worldcrops.org/sites/default/files/crops/production/IMG104.jpg)
(https://worldcrops.org/sites/default/files/crops/Planti
ng_aji_may_28_2015_0.JPG)
Seed Sources
In the Caribbean, farmers will save seed from mature ají dulce fruit for their next crop, and farmers
in Massachusetts have been doing the same.
At the present time we are not aware of any commercially available seed of ají dulce in the United
States, which is not to say there is not viable sources. The best way to locate a seed company with
ají dulce is to do an online search. You can try the following words in searchers:
1. “Ají dulce” and/or “ají cachucha” and/or "ají gustoso" combined with “seed”.
2. “Capsicum chinense” combined with “seed”.
You will most likely find “hits” with sites that have ají dulce seeds, or what looks like ají dulce. You
then want to make sure that the seed a particular company is offering is in fact ají dulce. It is
recommended to contact the seed company to get assurances that the seed is definitely ají dulce. It
is recommended to grow small amounts of the purchased seeds to ensure that the fruit is in fact ají
dulce.
Saving Seed
One way is to find ají dulce in Latino markets and save seed from mature fruits. In the Latino
market, look for fresh ají dulce that has the characteristics that the market desires and buy some.
You’ll want to taste them to make sure they are sweet. If there is any pungency, this fruit is not a
good candidate to save seed. If it is sweet, it is then recommended to ask a Puerto Rican or
Dominican to taste them for you to make sure they have the unique flavor the market desires.
Then you can save seed from this fruit. See these videos on how to save ají dulce seeds. One is in
English (https://www.youtube.com/watch?v=pdPwWAh82t8) and another is in Spanish (español)
(https://www.youtube.com/watch?v=igz7_kyFCm4).
Post-Harvest and Packing
We wash ají dulce peppers in a dunk tank with chorine added to achieve 150 ppm of available
chlorine (Figure 26
(https://worldcrops.org/sites/worldcrops.org/files/crops/packing_aji_august_18_2015.jpg)). We don’t
use a vegetable washer with brushes, which we use with larger peppers, because the ajíes are too
small and fall through the brushes.
Optimum storage temperature for peppers is 45–50 F° and relative humidity between 90–95%. See
Table 16: Handling Produce for Higher Quality and Longer Market Life
(https://nevegetable.org/cultural-practices/table-16-handling-produce-higher-quality-and-longermarket-life) for peppers.
Packing
Ají dulce imported from outside the US is normally packed in a mesh bag with 25 pounds (Figure 27
(https://worldcrops.org/sites/worldcrops.org/files/crops/aji_chelsea_market_2015.jpg)). With ají
dulce grown at the UMass Research Farm we pack them in a ½ bushel wax box which fits 10 pounds
(Figure 28 (https://worldcrops.org/sites/worldcrops.org/files/crops/boxes_aji_sept_15.jpg)). In many
markets we work with in Massachusetts, ají dulce is packed in cellophane-wrapped trays (Figure 33
(https://worldcrops.org/sites/worldcrops.org/files/crops/IMG_5812_0.JPG) and Figure 34
(https://worldcrops.org/sites/worldcrops.org/files/crops/marketing/UMass_aji_Comapre_worc_sept
_2015.jpg) in "Marketing and Pricing", below), and sold loose in farmers’ markets and mobile
markets (Figure 29 (https://worldcrops.org/sites/worldcrops.org/files/crops/postharvest/IMG_0288.JPG)). At a farmers’ market in Puerto Rico, one farmer sold them in small mesh
bags (Figure 30 (https://worldcrops.org/sites/worldcrops.org/files/crops/postharvest/20160611_103401%20-%20Copy2.jpg)) for $2.50 lbs (Figure 31
(https://worldcrops.org/sites/worldcrops.org/files/crops/postharvest/20160611_102225%20copy.jpg)) in June of 2016.
(https://worldcrops.org/sites/default/files/crops/packing_aji_august_18_2015.jpg)
(https://worldcrops.org/sites/default/files/crops/aji_chelsea_market_2015.jpg)
MG_0288.JPG)
(https://worldcrops.org/sites/def
ault/files/crops/boxes_aji_sept_1
5.jpg)
(https://w
orldcrops.
org/sites/
default/fil
es/crops/
postharvest/I
(https://worldcrops.org/sites/default/files/crops/postharvest/20160611_103401%20-%20Copy2.jpg)
(https://worldcrops.org/sites/default/files/crops/postharvest/20160611_102225%20copy.jpg)
Marketing and Pricing
Ají dulce is popular among Puerto Ricans, Dominicans and Cubans, so you want to focus on markets
that cater to these Latino ethnicities. Given the importance of “bodegas” (Latino corner stores) in
Latino culture, we have marketed ají dulce through brokers in the Boston Terminal Market
(“Chelsea Market”), who distribute to these corner stores. Many of these bodegas will sell relatively
small amounts of ají dulce and thus it may not be cost effective to deliver to individual bodegas
(Figure 32
(https://worldcrops.org/sites/worldcrops.org/files/crops/bodega_worcester_august_2015_0.jpg)).
Supermarkets and large independent Latino stores located in neighborhoods with large Latino
populations also carry ají dulce, and in much larger quantities than bodegas.
Pricing
In 2015, the wholesale and retail prices of ají dulce in the Northeastern United States increased
dramatically after the USDA imposed a quarantine on 18 fresh fruits and vegetables coming from
the Dominican Republic, including all peppers, due to the existence of Mediterranean fruit fly. We
saw retail prices as high as $13.99/pound in markets in Massachusetts before we started
harvesting in late July and after our last harvest in mid-October (Figure 33
(https://worldcrops.org/sites/worldcrops.org/files/crops/IMG_5812_0.JPG)). On January 6, 2016,
APHIS announced that it lifted the quarantine on all crops coming from the Dominican Republic,
including peppers. Both the wholesale and retail prices for ají dulce dropped dramatically after the
Dominican Republic returned to exporting to the United States. During the field season in 2016, the
wholesale price for ají dulce grown in Massachusetts was between $1.00 and $1.50/lbs. The retail
price was between $3.99/lbs and $5.99 lbs (Figure 34
(https://worldcrops.org/sites/worldcrops.org/files/crops/marketing/UMass_aji_Comapre_worc_sept
_2015.jpg)). One urban grower was selling ají dulce on the streets of Holyoke Mass., grown in the
city (Figure 35
(https://worldcrops.org/sites/worldcrops.org/files/crops/marketing/Aji%20ducle%20in%20Holyoke%2010-3-16.JPG)).
We recommend the use of enterprise budgets
(https://worldcrops.org/sites/worldcrops.org/files/pdf-docppt/marketing/Enterprise%20budget%20for%20aji_dulce_Updated_August_1_16.doc) to assess the
cost of production for any crop a farmer is growing and use this information to establish a viable
retail or wholesale price. This file shows the enterprise budget prepared for ají dulce grown at the
UMass Research Farm in 2015.
(https://worldcrops.org/sites/default/files/crops/bodega_worcester_august_2
015_0.jpg)
(https://worldcrops.org/sites/default/files/crops/IMG_5
812_0.JPG)
(https://worldcrops.org/sites/def
ault/files/crops/marketing/UMas
s_aji_Comapre_worc_sept_2015.j
pg)
(https://w
orldcrops.
org/sites/
default/fil
es/crops/
marketing
/Aji%20du
cle%20in%20Holyoke-%2010-3-16.JPG)
Promotional Information
In 2015, a 30-second commercial was produced by the Stockbridge School of Agriculture
(https://stockbridge.cns.umass.edu/) at the University of Massachusetts (https://www.umass.edu/),
Amherst to promote a healthy recipe of sofrito developed by UMass Amherst Nutrition Educators in
Lawrence Massachusetts. This commercial ran on Univision (http://www.univision.com/) stations in
Massachusetts: Video of commercial produced for Univsion to promote a healthy recipe for sofrito
(https://youtu.be/1ttDW5BAI3c)
This video can be used by anyone wo wants to promote this healthy recipe of sofrito. If one does
use this video, we request that credit is given to the Stockbridge School of Agriculture at the
University of Massachusetts, Amherst.
Availability Calendar English Puerto Ricans_UMass_Aug_31_17.pdf
(https://worldcrops.org/sites/default/files/pdf-docppt/promotional/Availability%20Calendar%20English%20Puerto%20Ricans_UMass_Aug_31_17.pdf)
Availability Calendar Spanish Centro Americans_UMass_Aug_31_17.pdf
(https://worldcrops.org/sites/default/files/pdf-docppt/promotional/Availability%20Calendar%20Spanish%20Centro%20Americans_UMass_Aug_31_17.
pdf)
Availability Calendar English Spanish Central Americans_UMass_Aug_31_17.pdf
(https://worldcrops.org/sites/default/files/pdf-docppt/promotional/Availability%20Calendar%20English%20Spanish%20Central%20Americans_UMass
_Aug_31_17.pdf)
Nutritional Information
UMass Nutrition Educators in Lawrence Massachusetts created a healthy, culturally-appropriate
sofrito recipe using fresh ingredients:
Availability Calendar English Centro Americans_Aug_27_17.pdf
(https://worldcrops.org/sites/default/files/pdf-docppt/recipes/Availability%20Calendar%20English%20Centro%20Americans_Aug_27_17.pdf)
Availability Calendar English Mexicans_UMass_Aug_31_17.pdf
(https://worldcrops.org/sites/default/files/pdf-docppt/recipes/Availability%20Calendar%20English%20Mexicans_UMass_Aug_31_17.pdf)
Availability Calendar English Puerto Ricans_UMass_Aug_31_17.pdf
(https://worldcrops.org/sites/default/files/pdf-docppt/recipes/Availability%20Calendar%20English%20Puerto%20Ricans_UMass_Aug_31_17.pdf)
Availability Calendar Spanish Centro Americans_UMass_Aug_31_17.pdf
(https://worldcrops.org/sites/default/files/pdf-docppt/recipes/Availability%20Calendar%20Spanish%20Centro%20Americans_UMass_Aug_31_17.pdf)
Availability Calendar Spanish Mexicans_UMass_Aug_31_17.pdf
(https://worldcrops.org/sites/default/files/pdf-docppt/recipes/Availability%20Calendar%20Spanish%20Mexicans_UMass_Aug_31_17.pdf)
Availability Calendar Spanish Puerto Ricans_UMass_Aug_31_17.pdf
(https://worldcrops.org/sites/default/files/pdf-docppt/recipes/Availability%20Calendar%20Spanish%20Puerto%20Ricans_UMass_Aug_31_17.pdf)
Sofrito - Spanish (https://worldcrops.org/sites/default/files/pdf-docppt/sofrito_%28span%29.pdf)
Extension Nutrition Sofrito recipe (English) (http://extension.umass.edu/nutrition/recipes/sofrito)
References
Brown, C., C. Clement, P. Epps, E. Luedeling and S. Wichmann. 2013. The Paleobiolinguistics of
domesticated chili pepper (Capsicum spp.). Ethnobiology Letters, Society of Ethnobiology. Volume:
4:1‐11.
Charles Clement. Personal Interview. Instituto Nacional de Pesquisas da Amazônia, Manaus, AM,
Brazil, November 24, 2016.
Lamb, E.M., S. Adkins, K. D.S., and P. D. Roberts. 2008. Plant Pathology Fact Sheet: Pepper mild
mottle virus. University of Florida. IFAS Extension. HS-808. http://ufdc.ufl.edu/IR00001690/00001
(http://ufdc.ufl.edu/IR00001690/00001)
Mangan, F. A. Carter, M. Mazzola, M. Rulevich, R. Hazzard, R. Bernatzky, M. Pearson, A. Smith,
J.Baranek, P. Harmsen, L. Dow, M. Anderson, L. Colangione, D. Webber, P. Belanger, C. Touchette,
and P. Fischer. 2000. The Introduction of Latino Crops to Farmers in the State of Massachusetts,
USA. 1998 Proceedings of the Interamerican Society for Tropical Horticulture. 391-393.
Sofrito puertorriqueño. Sazón Boricua: Recetas, Estilo de Vida y Viajes.
http://sazonboricua.com/sofrito-al-estilo-puertorriqueno/ (http://sazonboricua.com/sofrito-alestilo-puertorriqueno/) Accessed on October 31, 2016.
Found in:
a)
republic)
Cuba
(/country/cuba) (/count
ry/cub
(/country/dominican-
Dominican Republic
(/country/dominican-republic)
ají gustoso; ají cachucha
(/country/puerto-rico)
Puerto Rico (/country/puerto-rico)
Follow WorldCrops on Facebook:
NetId Login