Cajun Bell Pepper Review

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.

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.

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.