Brazilian Pepper Seeds

Easy to grow from seed, the Biquinho Yellow Pepper is a rare pepper that is crunchy and juicy with a mix of tropical flavors that are described as citrus and fruity with slightly smoky tones. These are citrusy little peppers are also called Sweety Drop Peppers, Inca Reds, or Chupetinho (which literally translates to “little beak.”)

These sweet yellow Brazilian peppers are a culinary delight and quite charming and easy to grow in your vegetable garden! Their unique flavor is citrusy and tangy with subtle heat. Biquinho peppers can be eaten raw or cooked, but are generally pickled in vinegar and served with meals. Quite popular in Brazil, where they originated.  These pepper are a Peruvian native cultivar of A native  cultivar, they’re also known as Biquinho peppers. You can eat the whole pepper, seeds and all, and pickling them really is the best way to enjoy them, we think! See our recipe lower below.

Biquinho Peppers:
Capsicum annuum (90 days) Heirloom - Open Pollinated
Heat Level: Mild Scoville:  500-1,000

The beautiful plants have heaps of drop shaped pods once they get going, starting out pale green and then ripening to yellow and orange-red if left longer on the plant. The longer they ripen, the more they develop a deeper sweet flavor and a little more heat. Biquinho plants take about 90 days from sprouting from seed to the start of harvest, but once they get going watch out! These Brazilian Biquinho peppers are small and round at around 1-1/4" with pointy ends and are typically loaded on the plant. They have a unique, slightly tart flavor with a tiny bit of heat. These tangy and sweet fruits turn from very pale green to yellow. The small 24” plant can produce hundreds of peppers so you can throw them into lots of dishes and they're really good for pickling. Here's a simple Brazilian pickled pepper recipe: