These little chillies pack a lot in. Biquinho Red has a sweet, fruity flavour with a hint of smokiness, a strong aroma, and just a touch of heat. The bright red fruits are small, beak-shaped, and often produced in great numbers. At 500–1000 SHU, they sit at the very mild end of the scale — more about flavour than fire.
SOW: indoors from March to end of May, in a warm soil barely covering the seeds – they need light to germinate.
GROW: once the seedlings have 2–3 leaves, move them into a greenhouse or harden off and plant outside in a warm, sheltered spot. Grow in the ground, a pot, or a grow bag. Biquinho can take 4 months before the fruits start to ripen to bright red, happy plants are prolific until the first frosts.
EAT & ENJOY: great in salads, sauces, casseroles and pizzas – pop them in whole for a burst of flavour. Also ideal for pickling or freezing.
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