Description
The Biquinho Yellow (also known as the “Little Beak” or “Sweety Drop”) is a charming Brazilian heirloom pepper that has become a sensation in UK gourmet circles. It is the perfect entry-level pepper for those who love the aromatic flavour of tropical chilies but can’t handle the intense heat.
Biquinho Yellow Pepper
| Feature | Details |
| Type | Capsicum chinense |
| Fruit Size | Tiny, teardrop-shaped (approx. 2cm – 3cm) |
| Colour | Bright sunflower yellow when fully ripe |
| Flavour Profile | Intensely fruity and smoky (habanero-like) but with very low heat |
| Heat Level | 500 – 1,000 SHU (Very Mild/Zesty) |
| Best For | Pickling, garnishing pizzas, or eating whole as a “poppable” snack |
Description
The Biquinho is famous for its unique “beak” shape and its incredible paradox of flavour. Although it belongs to the chinense species (the same as the fiery Scotch Bonnet), it has had the heat bred out of it. You get all the rich, tropical, apricot-like aroma and smokiness of a hot pepper with just a tiny, playful tingle on the tongue. In the UK, they are often seen in high-end delis, pickled in jars, and sold as “Sweety Drops.”
UK Growing Tips
Because these are Capsicum chinense, they follow the same “slow and steady” rules as the Scotch Bonnet but are generally more forgiving.
-
Compact Habit: Biquinho plants grow into beautiful, bushy, dome-shaped plants that stay quite small (approx. 50cm–60cm). This makes them the perfect candidate for a UK windowsill, a small balcony pot, or a sunny spot in a raised bed.
-
Massive Yields: Don’t be fooled by the size of the plant; a single Biquinho can produce hundreds of tiny peppers. Because the fruit is so small, the plant doesn’t get exhausted as easily as a bell pepper plant might.
-
Overwintering Potential: Because of their compact size and sturdiness, Biquinhos are one of the easiest peppers to “overwinter” in the UK. Bring the pot into a frost-free conservatory or kitchen windowsill in October, and it will often survive to give you a massive head start next spring.
Usage & Culinary Notes
-
The “Pickled Teardrop”: The most classic way to eat these is pickled in a simple brine of vinegar, sugar, and salt. They stay crunchy and look stunning in a jar.
-
Pizza & Salad Garnish: Toss them whole onto pizzas or into Greek salads. Their bright yellow colour and “pop” of juice make them a fantastic conversation starter at dinner parties.
-
The Snack Test: Unlike almost any other pepper in the chinense family, you can hand these to a child or a spice-wary friend and they will likely love the fruity sweetness without reaching for a glass of milk.
-
Dry Them Whole: Because they are so small and thin-walled, they dry very quickly in a dehydrator or a low oven, making beautiful yellow “chili flakes” that add aroma without burning the palate.
