(Capsicum chinense) We are firmly on the Biquinho bandwagon. This little pepper from Brazil packs a lot of flavor into a little package. Marble-sized fruits with a pointed blossom end (biquinho is Portuguese for “little beak”) have all the tropical fruity flavor of the chinense peppers (habanero family) but with barely a suggestion of heat. Traditionally, mixed yellow and red peppers are pickled in a lightly sweetened 50/50 vinegar and cachaça (a sugarcane-based liquor) brine, which makes for delicious snacking or additions to hors d’oeuvres/cheese plates. Sturdy, upright and heavily branched 2’ plants with abundant sets of hanging fruit have a very attractive plant architecture that lends itself well to container growing. Prolific and early for a tropical pepper. See also 'Biquinho Red' for the red strain.
85 days. UO

Packet: 30 seeds

[split]

Growing Info

SOWING:

Indoors, 6-8 weeks before your last frost date.

Transplant out after danger of frost (50+ nighttime temps).

Note: Protect well from the cold!

PLANTING DEPTH:

1/4"

SPACING:

12-24" spacing in rows 24-36" apart.

EMERGENCE:

7-14 days @ soil temp 70-85F

LIGHT:

Full sun

FERTILITY:

Moderate-Heavy. Prefer well-drained, fertile soil with ample phosphorous and calcium (too little calcium can cause blossom end rot) and a pH between 6.5-6.8.

ADDITIONAL NOTES:

Pepper seeds germinate very slowly and poorly in cold soil. Keep soil temperatures at 80-90F while germinating, and grow plants at 70F.

After transplanting, use a floating row cover to keep plants warmer during the day and protect them from cold nights. Remove as temperatures increase. Too much heat can cause blossom drop.

Taller varieties benefit from staking.

Harvesting ripe fruit consistently encourages fruit production.

Hot Pepper, 'Biquinho Yellow'