Biquinho Peppers

The peppers were first discovered growing wild in South America, and the name Biquinho translates to mean “little beak,” which is derived from the pepper’s similarity in appearance to a pointed bird’s beak. Biquinho chile peppers have a mild heat, ranging 500-1,000 SHU on the Scoville scale, and are known for bearing fruity flavors reminiscent of a habanero pepper without the intense heat.

Biquinho chile peppers are best suited for both raw and cooked applications such as stir-frying, sautéing, and baking. The small peppers can be chopped fresh into salsas, blended into hot sauces and marinades, or sliced and tossed into salads, soups, and stews. They can also be sliced and served as a topping over pizza, mixed into pasta, used as a garnish, or blended into pesto. In addition to fresh preparations, Biquinho chile peppers can be lightly stir-fried with other vegetables, sliced and baked into scones or bread, sautéed into rice-based dishes, or cooked into jellies or jams for a sweet, smoky flavor. Biquinho chile peppers pair well with herbs such as cilantro, basil, and parsley, meats such as barbeque beef, pork, or poultry, cabbage, legumes, dark leafy greens, and tomatoes. The peppers will keep up to one week when loosely stored whole and unwashed in a plastic or paper bag in the refrigerator.