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[Capsicum chinense] Ground Chupetinho Big Peach (Biquinho) pepper powder, sweet and mildly hot, a Brazilian cuisine favourite.
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Chupetinho Big Peach (Biquinho pepper) powder comes from a larger-podded, peach-coloured selection of this Brazilian pepper, prized for its sweet, mildly hot flavour. It's made by drying ripe pods and grinding them fine.
The Capsicum chinense plant has a compact habit and produces drop-shaped pods with a beak-like tip, larger than the standard variety, ripening to a pink-peach colour.
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.
The larger-than-average pods should be picked at full 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 Peach powder suits delicate dishes thanks to its very mild heat and a more intense fruity sweetness typical of large-podded varieties.
It contains moderate capsaicin, with digestive properties and vitamin C and antioxidants preserved through drying.