Biquinho Pepper Seeds
A rare yellow heirloom pepper!
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.
Capsicum annuum (90 days) Heirloom - Open Pollinated
Heat Level: Mild Scoville: 500-1,000
Pickled Biquinho Peppers Recipe:
(Pickled Sweety Drop Peppers)
- 2 cups+ Biquinho peppers (ranging from yellow to red)
- 1 Part (1 cup) white wine vinegar or other clear vinegar
- 1 Part (1 cup) water
- 3 garlic cloves
- 10 black peppercorns
- 1 dried bay leaf or fresh
- 1 pinch salt
- 1 pinch white sugar
To sterilize jars, we wash with soap and water, rinse, and then boil our jars in water, or you can also microwave them - wash, rinse and place your wet jar in the microwave on full power for about 45 seconds (or until bone dry).
Bring vinegar to a simmering boil in a saucepan, add garlic, peppercorns, bay leaf, salt and sugar and simmer for a couple of minutes. Pour this pickling brine over the Biquinhos in the jars. Wipe the rims and sides clean and seal the jars. Leave jars on the counter to cool off to room temperature, then store in the fridge. Enjoy within a month, they get a little softer and better after about 2 days in the fridge.