Description
This “little kiss” pepper from Brazil produces hundreds of tiny little peppers on one plant. Flavor-wise, it might surprise you, providing a slightly tart flavor with a small amount of heat (500-1,000 SHU, medium heat). Yellow Biquinho Peppers are used raw, cooked, and especially pickled!
Pepper Hot – Biquinho Yellow – Capsicum chinense
Soil & Water: Peppers require deeply-worked, well-drained soil with plenty of added organic matter and a pH of 6.0-6.8. Water deeply, but don’t over water.
Planting & Growing: Start seeds indoors 8 weeks before the last frost. Direct seeding is not recommended. Stake to keep fruit off the ground and mulch for disease and weed control.
Harvesting & Storage: Harvest the first fruits early to encourage continued production through the season. Cut (don’t pull) the fruit from the stems.
Soil Temperature: 70-95F
Planting Depth: 1/4″
Germination:Â 7-10 Days
Height At Maturity: 24″
Days To Maturity:Â 80 Days
Sun/Shade: Full Sun
Spacing After Thinning:Â 14-18″
Approx Seeds per Pack: 25
Product image via: Refining Fire Chiles, True Leaf Market
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