Biquinho peppers are small, pointed peppers that pack a surprising amount of heat. These gnarly tear drop shaped pods are native to Brazil, where they are often used in traditional dishes. These little beak peppers can be found in two main varieties of colors, including red, and yellow. In this article, we will cover everything you need to know about these little peppers.
What are Biquinho Peppers?
They are a rare mild pepper that originates from Brazil. They are part of the Capsicum chinense species, which also includes some of the hottest peppers in the world. It measures between 1,000 and 2,000 Scoville heat units, making them much milder than their cousins.
These peppers get their name from their unique shape; they are long and slender, with a small, curved point at the end that resembles a beak.
Biquinho peppers can be used in a variety of dishes, both sweet and savory. When pickled, they are often called "Sweety Drops." Whether cooked or raw, these peppers add a unique flavor and visual appeal to any dish.
How Hot are Biquinho Peppers?
These peppers are relatively mild, with a Scoville heat unit rating of 1,000-2,000. In comparison, jalapeño peppers have a Scoville heat unit rating of 2,500-8,000, while habanero peppers have a Scoville heat unit rating of 100,000-350,000.
As such, biquinho peppers are significantly less spicy than both jalapeño and habanero peppers. However, they still have a slight kick and can add a bit of heat to dishes.
They also have a unique taste that is slightly sweet and fruity flavor. When used in cooking, these peppers can add a touch of sweetness to savory dishes.
Types of Sweet Drop Pepper
There are two primary varieties of Biquinho chile peppers, red and yellow. Both types are interchangeable, sharing a similar flavor and spice profile. The red biquinho peppers are more common, but the yellow variety is more prized by chefs.
Both varieties of Biquinho chile peppers are small, only growing to about an inch in length. They have a pointed tip, which gives them their name, which means "little beak" in Portuguese.
These peppers are native to Brazil, but they are now grown worldwide. These little beak peppers are commonly used as a garnish or as an ingredient in a variety of dishes.
When used as a garnish, they add a pop of color and a hint of spice to any dish. They can add a great deal of heat to a dish when used as an ingredient. Either way, these little peppers pack a big flavor punch.
Ways to Use Biquinho Peppers
Biquinho peppers can be used in a variety of different dishes, and they are a popular ingredient in Brazilian cuisine. Here are three of the best ways to use biquinho peppers in cooking:
- Pickling: It can be pickled and used as a condiment. The pickling process helps to preserve the peppers and intensify their flavor.
- Sauces: It can be used to make sauces, dips, and salsas. The peppers add a touch of heat and depth of flavor to these dishes.
- Flavoring oil: It can be used as a flavoring oil. The peppers infuse their flavor into the oil, which can then be used for cooking or as a dip.
How to Grow Biquinho Pepper Plant
If you're interested in growing your own biquinho peppers, here are a few tips to get you started:
- Choose a sunny spot: These beak peppers need at least six hours of sunlight per day, so choose a spot in your garden that gets plenty of sun.
- Prepare the soil: These beak peppers prefer well-draining soil with plenty of organic matter. You can improve your soil by adding compost or manure before planting.
- Sow the seeds: Biquinho pepper seeds can be sown indoors 6-8 weeks before the last frost date. Sow the seeds in individual pots filled with seed-starting mix, and keep them warm and moist until they germinate. Once the seedlings emerge, thin them out so that only the strongest plants remain.
- Transplant the seedlings: When the weather warms up, transplant the seedlings into your garden bed or containers. Space them 30-45 cm apart so that they have room to grow.
- Provide support: If you're growing biquinho peppers in containers, make sure to choose ones that are large enough to support the plant's growth. For garden beds, you can build a simple trellis or cage to support the plants as they grow.
- Water regularly: These small peppers need consistent moisture to produce fruits, so water them regularly throughout the growing season. Allow the top layer of soil to dry out before watering again.
- Fertilize weekly: To promote healthy growth, fertilize your biquinho pepper plants with an all-purpose fertilizer every week during the growing season.
- Harvest the fruits: Biquinho peppers are ready to harvest when they turn red (or yellow, if that's the variety you're growing). Cut them from the plant using scissors or pruning shears, and enjoy them fresh or cooked in your favorite dishes!
People Also Ask [FAQs]
To pronounce biquinho, say "bee-KEE-nyoh".
The sweet drop pepper tastes like a cross between a cherry pepper and a jalapeño. They are not as spicy as a jalapeño but have a similar flavor profile.
Wrap Up: Biquinho Peppers
- The biquinho pepper is a mild chili pepper that originates from Brazil.
- It is often used in Brazilian cuisine due to its mild heat.
- Biquinho peppers taste falls between a cherry pepper and a jalapeno hot pepper.
- These peppers can be grown in a sunny spot in well-draining soil. They should be transplanted 30-45 cm apart and given support if necessary. Water them regularly and fertilize them weekly for the best results.
- Biquinho peppers are ready to harvest when they turn red (or yellow, if that's the variety you're growing). You can pickle them in vinegar and use them as a condiment.
Delicious Pickled Biquinho Pepper
- 1 pound Biquinho peppers or 450 grams with stems removed
- 1 cup white vinegar
- 1 cup water
- 3 tablespoons sugar
- ½ tablespoon salt
- 3 clove garlic peeled and crushed
- ½ teaspoon juniper berries seeds
- ¼ teaspoon dried Mexican oregano
- ¼ teaspoon green peppercorns
- ¼ teaspoon coriander seeds
- ¼ teaspoon cumin seeds
- In a small saucepan over medium heat, add the vinegar, water, sugar, and salt. Bring to a boil and stir until the sugar and salt have dissolved. Remove from the heat.
- Place the Biquinho peppers in a sterilized jar. Add the garlic, juniper berries, Mexican oregano, green peppercorns, coriander seeds, and cumin seeds. Pour the hot vinegar mixture over the peppers, filling the jar to within ½ inch of the top.
- Seal the jar with a lid and let it cool to room temperature. Store in a cool, dark place for at least 2 weeks before using. The peppers will keep for up to 1 year.
- To get the most flavor out of your Biquinho peppers, be sure to pickle them for at least 2 weeks. The longer they sit, the more flavorful they will become.
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