It is most widely known in Cuba, Jamaica, Puerto Rico, Dominican Republic and Venezuela, where it refers to a specific native variety of Capsicum chinense that is related to the habanero but with a much milder, smoky flavor.

In the English-speaking Caribbean, it is known as seasoning pepper and is essential to a variety of traditional dishes.

Ajicito is the diminutive of ají and translates to 'little chili pepper'.

The Venezuelan ají dulce is classified as non pungent, between 100 and 500 in the Scoville scale.

In Puerto Rico where it is called ají dulce or ajicito, it is grown commercially and used for sauces, such as recaíto, sofrito, and mojito isleño, other fish or meat sauces, as well as stews, rice, and other local dishes.