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[Capsicum chinense] Ground Chupetinho Big Red (Biquinho) pepper powder, sweet and mildly hot, a Brazilian cuisine favourite.
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Chupetinho Big Red (Biquinho pepper) powder comes from a Brazilian variety with its typical small beak-shaped pods, prized for its sweet, mildly hot flavour. It's made by drying this larger-podded selection and grinding it fine, keeping the variety's fruity note.
The Capsicum chinense plant has a compact habit and produces numerous small drop-shaped pods with a distinctive beak-like tip, ripening to an intense red.
Seeds for pod production are started indoors from February to March, transplanting once night temperatures stay reliably above 15°C.
Growing requires full sun, well-drained soil and regular watering, with potassium-rich feeding during fruiting to boost yield.
Pods should be picked at full red ripeness and dried slowly to preserve their colour and sweet-fruity aroma, then ground only once fully dry.
Like other Capsicum chinense varieties it can be affected by aphids, spider mites and root rot from excess watering; good drainage greatly reduces these risks.
Chupetinho Big Red powder suits delicate dishes thanks to its very mild heat combined with fruity sweetness, especially prized in Brazilian cuisine.
It contains moderate capsaicin, with digestive properties and vitamin C and antioxidants preserved through drying.