Biquinho Yellow Chilli

The Biquinho Yellow, a delightful landrace variety of Capsicum chinense, hails from the heart of South America, specifically first documented in the Brazilian state of Minas Gerais. Its charming name, pronounced "bee-KEE-nyo," is Portuguese for "little beak," a perfect description for its uniquely pointed tip. Unlike many modern hybrids that have a meticulously recorded family tree, the Biquinho wasn't so much "created" as it was discovered and cherished, passed down through generations of Brazilian farmers. It shares its species with some of the world's most ferocious peppers, like the Habanero, but as you'll soon discover, this little pepper decided to play by its own delicious rules.

 The Biquinho Yellow grows into a compact, bushy plant, typically reaching a modest height of about 50 cm (20 inches), making it an absolute dream for container gardening on a patio or a sunny windowsill. Don't let its small stature fool you; this plant is famously prolific, producing a breath taking crop of hundreds of pods that dangle from its branches like tiny, luminous lanterns. The pods themselves are a spectacle. Each one is a perfect, glossy teardrop, about an inch long, with that signature pointy "beak" at its end. As they mature, they put on a delightful show, transforming from a pale, creamy green into a brilliant, sun-kissed yellow, creating a vibrant canopy of colour that is as much a feast for the eyes as it is for the palate.

Biting into a Biquinho Yellow is a delightful surprise. Instead of the searing heat you might expect from a C. chinense pepper, you're greeted with a juicy, crunchy texture and a wave of complex flavour. It has a bright, tangy, and distinctly fruity taste with citrusy notes and a whisper of smokiness, a profile often compared to a Habanero but with virtually none of the fire. With a Scoville rating of just 500-2,000 SHU, it's milder than most jalapeños, offering a "kiss" of heat rather than a burn. This unique quality makes them incredibly versatile. In Brazil, they are most famously pickled and served as a popular bar snack, or petisco. For a truly authentic experience, you can create your own "Little Beak" Refrigerator Pickles. Simply fill a sterilized jar with fresh Biquinho peppers. In a saucepan, bring 1 cup of white vinegar, 1/2 cup of water, 1 tablespoon of sugar, and 1 teaspoon of salt to a boil. For a Brazilian twist, add a splash of cachaça (a sugarcane spirit) to the brine. Pour the hot brine over the peppers, seal the jar, let it cool, and refrigerate for at least a day. They are perfect for livening up salads, garnishing pizzas, or enjoying straight from the jar for a burst of sweet, tangy, and tropical flavour.

All plants are grown on our farm in Norfolk, UK and are grown in an open pollinated area.