Cajun Bell Pepper Review

January 31, 2022 | Article Topics:

The Cajun Bell wasn’t something that was on my radar when I began planning for this past season. I picked this single plant up on a lark during a trip to my local Home Depot. I guess I felt the need for more lower-level burn in my garden as I was looking at a pile of superhots.

As the season progressed, this particular plant never really got growing all that strongly. It remained fairly small and compact, but still produced a dozen or so ripened fruit. The peppers that I harvested resembled any other mini-bell pepper variety that you may have crossed paths with. The skin was of medium thickness, smooth and red in color.

Cajun Bell pepper

Inside the Cajun Bell, you’ll find nothing surprising. A small cluster of seeds and placenta rest at the stem end of the fruit. The aroma, as well, is simple and subdued with light fruity notes and a distant sweetness. There is no hint of heat to be found. The flavor provides a bit more, thankfully. It erupts with a quick burst of juicy sweetness that fades swiftly to your standard red bell pepper flavor profile.

Cajun Bell pepper

This pepper was surprisingly hot with a jolting kick of stinging burn – especially closer to the placenta. The Cajun Bell is certainly not a superhot by any means, resting solidly in the higher end of a Serrano range, but it still packs a mean little punch. The fire lasts a good long while, fading slowly.

I’m glad I picked this little plant up. I’m not sure that I will again, but the fruit that it produced were tasty and fun. I used the Cajun Bell in a couple of salsas and on a salad one evening. I’m not sure you’ll find much of a use beyond those sorts of applications, but this was a tasty pepper.