capsicum chinense - SHU: 1.000
Biquinho Red chili pepper, also known as "Little Beak" due to its distinctive teardrop shape, is a small, vibrant chili originating from Brazil. Known for its sweet and mildly tangy flavor with minimal heat, this pepper is celebrated for its versatility and striking appearance. Often used in pickling, garnishes, and sauces, the Biquinho Red adds a unique touch of flavor and elegance to dishes without overwhelming spice.
Biquinho Red chili pepper originates from Brazil, where it is a staple in traditional cuisine. Its name, "Biquinho," translates to "little beak," referring to its pointed tip that resembles a bird’s beak. Over time, the pepper has gained international popularity for its mild heat and decorative appeal. In Brazil, it is commonly pickled and served as a condiment alongside meats and rice dishes. Its ability to combine aesthetic charm with culinary versatility has made it a favorite among home gardeners and chefs worldwide.
Biquinho Red is a compact plant that grows to about 60-90 cm (24-36 inches) in height, making it suitable for pots and small gardens. The plant is highly productive, producing an abundance of small, teardrop-shaped fruits measuring 2-3 cm (0.8-1.2 inches) in length.
The peppers mature from green to a vibrant red and have smooth, glossy skin. Despite being a Capsicum chinense variety, the Biquinho Red is remarkably mild, with a heat level ranging from 500 to 1,000 Scoville Heat Units (SHU), offering just a hint of spice. Its flavor profile is sweet and tangy, making it appealing to those who prefer milder chilies.
Sowing: Start seeds indoors 8–10 weeks before the last frost. Sow seeds 0.5 cm (1/4 inch) deep in seed-starting mix and keep the temperature between 25–30°C (77–86°F) for optimal germination. Transplant seedlings outdoors once the danger of frost has passed, spacing plants 50–60 cm (20–24 inches) apart.
Soil: Prefers fertile, well-draining soil with a slightly acidic to neutral pH (6.0–7.0). Enrich the soil with compost or organic matter to promote healthy growth and fruit production.
Watering: Water regularly to keep the soil consistently moist but not waterlogged. Avoid letting the soil dry out completely, especially during flowering and fruiting.
Care: Plant in full sun for optimal growth and yield. Provide light support if needed, as plants can become heavy with fruit. Fertilize every 4–6 weeks with a balanced fertilizer during the growing season.
Harvesting: Fruits are ready for harvest 90–100 days after transplanting, when they turn bright red and are about 2–3 cm (0.8–1.2 inches) long. Harvest by gently twisting or cutting the fruit to avoid damaging the plant. Biquinho peppers are perfect for pickling, garnishing, or eating fresh. Regular harvesting encourages continued fruit production.
Biquinho Red is a versatile ingredient that brings a balance of sweetness and subtle heat to a variety of dishes. Its mild flavor makes it suitable for garnishes, where the peppers add a pop of color and a mild tang.
Pickling is one of the most popular uses for Biquinho Red, creating a tangy, mildly spicy accompaniment for grilled meats, charcuterie boards, and rice dishes. The peppers can also be used fresh in salads, stir-fries, or as a topping for pizzas and tacos.
Biquinho Red peppers are excellent for preparing mild chili sauces and jams, where their natural sweetness shines. They can also be roasted or sautéed to enhance their flavor and used as a base for flavorful marinades and dips. Their unique shape and vibrant color make them ideal for decorative and culinary presentations, making every dish visually appealing.
