Yellow Biquinho Chile Pepper
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Yellow biquinho chile peppers are very small, tear-drop shaped pods, averaging three centimeters in length, with a straight to slightly curved center and an elongated, pointed tip. The taut skin ripens from pale green to bright yellow when mature and is glossy, smooth, and firm, connected to a slender, green stem. Underneath the surface, the medium to thick flesh is yellow, crisp, and aqueous, encasing a very small cavity filled with a few round, cream-colored seeds. Yellow biquinho chile peppers are crunchy and juicy with an initially tangy, citrus taste followed by a sweet, fruity, and slightly smoky flavor with mild heat.
Yellow biquinho chile peppers are available in the late summer through early fall.
Yellow biquinho chile peppers, botanically classified as Capsicum chinense, are uniquely shaped, brightly colored ornamental pods that delicately hang from branches on a small, wide-spreading plant and belongs to the Solanaceae or nightshade family. First discovered growing wild in South America, the name biquinho translates to mean “little beak,” which is derived from the pepper’s similarity in appearance to a small pointed bird’s beak. Yellow biquinho chile peppers have a mild heat, ranging 500-1,000 SHU on the Scoville scale and are known for having fruity flavors reminiscent of a habanero pepper without the intense heat. This small pepper is not commercially cultivated on a global scale and is primarily localized to Brazil where it is popularly pickled and served as a bite-sized snack at bars and restaurants.
Yellow biquinho chile peppers are an excellent source of vitamins A and C and also contain beta-carotene, potassium, magnesium, iron, phosphorus, and dietary fiber. In addition to vitamins and minerals, the minimal amount of capsaicin found in the small peppers provides some anti-inflammatory properties.
Yellow biquinho chile peppers are best suited for both raw and cooked applications such as stir-frying, sautéing, and baking. When utilized fresh, the peppers can be served as a bite-sized snack, chopped into salsa, sliced and tossed into green salads, or sliced and sprinkled over pizza and pasta. They are also popularly displayed on appetizer plates with cured meats and cheeses, blended fresh into pesto, or sliced and baked into scones or bread. In addition to fresh preparations, Yellow biquinho chile peppers can be lightly stir-fried with other vegetables or pickled for use as a condiment, often served with nuts and olives. Yellow biquinho chile peppers pair well with bay leaves, cloves, cilantro, basil, parsley, juniper berries, arugula, spinach, and sun-dried tomatoes. The peppers will keep up to one week when loosely stored in a plastic bag in the refrigerator.
In Brazil, Yellow biquinho chile peppers are popularly pickled in a solution of vinegar, garlic, herbs, and a Brazilian liquor called cachaça. This unique liquor is made from fermented sugarcane juice and adds sweetness to the sour, vinegary brine. Once pickled, Yellow biquinho chile peppers are typically served as an appetizer or snack at local bars and are meant to pair well with craft cocktails balancing sweet and sour flavors. In the United States, pickled Yellow biquinho chile peppers are sold under the name “Sweety Drops,” and high-end restaurants such as Momofuku in New York City are using the pickled pods as a substitute for olives in their martinis.
Yellow biquinho chile peppers are native to South America, initially documented in Brazil, and were believed to have first been cultivated in the Brazilian state of Minas Gerais. Today Yellow biquinho chile peppers can be found as a popular ornamental plant in home gardens and are grown on a small scale through local farms in Brazil, Peru, and the United States. The peppers are also commercially processed into pickled condiments and sold online.
Recipes that include Yellow Biquinho Chile Pepper. One is easiest, three is harder.
|The Food Dictator||Hirshon Brazilian Pickled Biquinho Peppers|
|Soup Addict||Pickled Sweety Drop (Biquinho) Peppers|
|Meatless Makeovers||Biquinho Pepper Pesto|