Variety from Brazil. The name derives from its shape and meaning “bottle” or “pacifier”. Also called Biquinho. The plant is sturdy and very productive. The fruits ripen from green to red or yellow or orange depending on the variety.
Surprisingly, the biquinho chilli pepper is a cultivar of the Capsicum chinense pepper, which makes it the same species as the fiery habanero pepper, one of the hottest in the world.
Biquinho peppers are small, round and either a brilliant scarlet-red or sunshine-yellow, with a small beak-shaped protuberance hanging from the end. The plant makes a beautiful ornamental plant, and many biquinho plants grace Brazilian gardens and yards – not to be harvested for eating, but for the beauty of the plant and its fruit.
The most common way that piquinho chilli peppers are eaten in Brazil is when they’ve been conserved in a vinegar solution and served as a garnish or as an appetizer with drinks. However, there are other ways to use biquinho peppers – they make a marvelous pepper jam or jelly, with none of the heat of most red-pepper jellies. We’ve seem them used to garnish cocktails such as a tangerine caipirinha. Or fresh biqiunho chilli peppers can be used to perk up almost any soup, stew or braised dish.