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[Capsicum chinense] Ground Chupetinho White (Biquinho) pepper powder, sweet and mildly hot, a Brazilian cuisine favourite.
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Chupetinho White (Biquinho pepper) powder is the cream-white ripening variant of this Brazilian pepper, prized for its sweet, mildly hot flavour. It's made by drying the small beak-shaped pods and grinding them fine.
The Capsicum chinense plant has a compact habit and produces numerous small drop-shaped pods with a beak-like tip, ripening to a creamy white.
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.
Pods should be picked at full ripeness and dried slowly to preserve their pale 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 White powder suits delicate dishes thanks to its very mild heat and fruity sweetness, with a lighter colour compared to red variants.
It contains moderate capsaicin, with digestive properties and vitamin C preserved through drying.