Biquinho Pepper is a charming heirloom variety from Brazil, known for its distinctive tear-drop shape and vibrant red colour. These small fruits deliver a mildly spicy kick—typically under 1000 Scoville units—balanced by a pleasant sweetness, making them approachable for all palates. Crisp and juicy, they are traditionally enjoyed pickled, fresh in salads, or as a colourful garnish.

Plants are compact and highly productive, producing clusters of 20–30 fruits throughout the growing season. Their manageable size makes them perfect for patio containers, raised beds, or small garden spaces.

Where Can You Grow Biquinho Pepper?
Best suited for Zones 3–9, Biquinho thrives in full sun and warm, well-drained soil. It performs especially well in containers and greenhouses in cooler climates.

History and Historical Uses
Originating in Brazil, Biquinho peppers are a staple in traditional cuisine, often served pickled as an appetizer. Their mild heat and bright flavour have made them increasingly popular worldwide for fresh and preserved dishes.

Canadian Zone Information
Zones 8–9: Direct sow or transplant outdoors after last frost.
Zones 5–7: Start indoors 6–8 weeks before last frost; transplant when warm.
Zones 3–4: Greenhouse or container growing recommended for best production.

How to Grow and Harvest Biquinho Pepper
Planting: Sow seeds 0.5cm (¼in) deep indoors; transplant 30–45cm (12–18in) apart.
Watering: Keep soil consistently moist but well-drained.
Harvesting: Pick when fruits are bright red and firm.
Maintenance: Provide warmth and sunlight; light staking may help under heavy fruiting.

Seed Saving Tips for Future Supply
Select Fruit: Choose fully ripe peppers from strong plants.
Extract Seeds: Cut open and remove seeds carefully.
Drying: Air dry seeds thoroughly for 1–2 weeks.
Storage: Store in a cool, dry place; viable for 3–5 years.

Certified Organic By
North Okanagan Organics Association