Natural form

Fresh seasoning peppers: small, wrinkled, and vividly colored in red, yellow, and green.

Shows readers the distinctive wrinkled skin, compact size, and color range that distinguish seasoning peppers from other Caribbean peppers.

Produce

Seasoning Pepper

Aromatic, mild Caribbean pepper used for flavor without the heat of its Scotch bonnet relative.

Seasoning peppers are small, wrinkled Caribbean peppers that share the fruity, floral aroma of the Scotch bonnet but carry little to no heat. They are blended into sofrito and green seasoning, the flavor base of countless Caribbean and Latin dishes. Prized for adding habanero-family fragrance to a pot without making it spicy.

The seasoning pepper is a cornerstone of Caribbean cooking, a small lantern-shaped pepper that delivers the aromatic essence of its fiery relatives—Scotch bonnet and habanero—without meaningful heat. Its thin flesh and higher sugar content give it a sweet-tart quality distinct from the neutral sweetness of bell peppers. In Jamaican and Trinidadian kitchens, it forms an aromatic base alongside scallion, garlic, and thyme (known collectively as "seasoning" or "alō"), perfuming everything from one-pot rice dishes to braised meats. The pepper's key characteristic is that it contributes capsaicin in trace amounts sufficient for aroma but not for heat, making it indispensable when a dish must taste Caribbean without the fire. Fresh, they have a faintly waxy skin and a mild pepper scent that intensifies with cooking; when simmered in liquid or fat, they perfume the entire dish. Their small size (2–4 cm) makes them easy to work with whole for gentle infusion or to mince finely for more direct flavor distribution.

Measured in: g
Storage: Fridge

Types & varieties

Yellow Seasoning Pepper

Most common commercial variety; bright yellow, slightly waxy skin, sweet-tart

Red Seasoning Pepper

Fully ripened yellow type; richer, deeper flavor

Green Seasoning Pepper

Unripe fruit; sharper, more vegetal flavor, slightly less sweet

Ajicillo

Puerto Rican term for small sweet peppers used similarly

Distinguishing Seasoning Pepper from Scotch Bonnet

These two peppers look similar enough to cause confusion, but the difference matters enormously for your dish. Here is how to tell them apart.

Size: Seasoning peppers are smaller, typically 2–3 cm; Scotch bonnets average 3–5 cm
Skin texture: Scotch bonnet skin is smoother and glossier; seasoning pepper skin has a slightly duller, more matte finish
Flesh thickness: Scotch bonnet has noticeably thicker, plumper walls; seasoning pepper flesh is thinner
Aroma: Scotch bonnet has a distinct hot pepper pungency even when you cannot taste heat; seasoning pepper scent is milder and sweeter
Heat test: If you have any doubt, touch the cut surface to your tongue tip—a Scotch bonnet will register immediate, unmistakable heat within seconds

Common uses

Flavor base for jerk marinades and sauces without adding heatInfusing stews, soups, and curries with aromatic pepper essenceRice and peas and Caribbean one-pot dishesFresh in mild salsas and saucesPickled as a condimentWhole in braised meat dishes, removed before servingQuick-charred and blended into a mild pepper sauce or marinade baseAdded to sofrito or seasoning paste for Trinidadian and Guyanese dishes

Tips & pitfalls

Do not substitute Scotch bonnet if a recipe specifies seasoning pepper—the heat difference is dramatic and will overwhelm dishes meant to be mild
Use 2–3 whole seasoning peppers per dish when you want gentle flavor infusion; remove before serving if guests cannot tolerate any heat whatsoever
When frying whole peppers in oil, they will pop and splatter like any small chile—always cover the pan or use a splatter guard
To maximize aromatic impact without texture, char the whole peppers directly over a gas flame or in a dry skillet, then add to simmering dishes
Store unwashed in a paper bag in the refrigerator crisper drawer; moisture accelerates spoilage
For long-term storage, freeze whole on a tray until solid, then transfer to freezer bags—frozen peppers work well for infusing stews and soups without needing to thaw first
If using in place of a hot chile, add them early in cooking so their aromatic compounds have time to develop; they are not potent enough to throw in at the end like a Scotch bonnet
When a recipe calls for "seasoning" in Caribbean cooking, expect a combination of seasoning peppers, scallions, garlic, and often thyme—this aromatic foundation is different from a single ingredient

Nutrition

29kcal

Energy

121 kJ · per 100 g

Where the calories come from

Protein 11%Carbs 79%Fat 10%

Protein

0.9g

2% DV

Carbs

6.5g

2% DV

Fat

0.4g

0% DV

Fiber

2.8g

10% DV

Sugars

4.1g

of which

Sodium

3mg

0% DV

Notable micronutrients

Vitamin C132% DV

Vitamin B625% DV

Vitamin E24% DV

Vitamin K15% DV

Niacin (B3)8% DV

Folate7% DV

Source · USDA FoodData Central · approx. Peppers, jalapeno, raw

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In the shops

Matched grocery products

No matched grocery products for Seasoning Pepper yet.

Good to know

Origin: Caribbean, primarily Jamaica and other West Indian islands
Heat Level: 0–500 Scoville units; essentially mild to negligible
Typical Size: 2–4 cm long, lantern-shaped similar to Scotch bonnet but smaller
Colors: Yellow, orange, red, and green (unripe)
Season: Year-round in tropical climates; peak late summer in temperate markets
Storage: Refrigerate in a paper bag 1–2 weeks; freeze whole up to 6 months
Key Flavor Compounds: Trace capsaicin (below threshold for heat); higher sugar content contributes to sweetness

Substitutes

Bell pepper (any color) — Use ½ bell pepper per seasoning pepper; lacks the aromatic intensity but provides neutral sweetness
Cubanelle pepper — Similar mild, slightly sweet flavor and comparable size; good 1:1 substitute in most applications
Poblano — Milder and larger; cut into smaller pieces to approximate the quantity needed
Banana pepper — Mild and slightly tangy; use similarly for raw applications

Pairs with

Scotch bonnet (when heat IS desired)Thyme Scallion Garlic Allspice (pimento)Coconut milk

Also called

Pimento Pepper · Aji Cachucha · Ají Gustoso · Aji Gustoso · Aji Dulce