These Brazilian peppers are tangy, sweet, and smokey with a touch of heat. Biquinho (bee-KEE-nyo) means "little beak" in Portuguese; it is also known as button, piquillo, or chupetinha pepper. Green peppers ripen to red (red -colored seeds) or yellow (natural-colored seeds) and are traditionally pickled and served as appetizers or a drink garnish. A unique pepper that all can enjoy. 1,000–2,000 Scoville heat units (mild).

Days to Maturity: 72 Days from transplanting

Family: Solanaceae

Type: Under 5000 Scoville Units, Chile Pepper

Native: Brazil

Hardiness: Frost-sensitive perennial grown as an annual

Exposure: Full sun

Plant Dimensions: 15"–24" tall and wide

Variety Info: ¾"–1¼" fruit start out green and ripen to either red or golden yellow, rounded but tapering off to a point. Biquinho is a mild pepper at only 1,000 to 2,000 Scoville heat units; the heat can fluctuate in intensity depending on the climate, soil, and environment in which the peppers are grown.

Attributes: Frost Sensitive, Good for Containers

When to Sow Outside: For mild climates only: 2 to 4 weeks after your average last frost date, when soil temperature is at least 70°F.

When to Start Inside: RECOMMENDED. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 70°–90°F. Transplant seedlings outside 2 to 4 weeks after your average last frost date, and when daytime temperatures are at least 70°F, and nighttime temperatures are at least 55°F. Mild Climates: Can also sow in late summer for fall/winter crop.

Days to Emerge: 10 – 25 Days

Seed Depth: ¼

Seed Spacing: Start indoors

Row Spacing: 24"–36"

Thinning: Start indoors, plant seedlings 18"–24" apart outside.

Harvesting: Harvest when peppers have turned to either red or golden yellow. When harvesting, take care to avoid touching the interior of any broken peppers, as the capsaicin is an extreme irritant, especially to the eyes. Wash hands thoroughly after harvesting or wear gloves to harvest peppers.