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: 70-95FPlanting Depth: 1/4″Germination: 7-10 DaysHeight At Maturity: 24″Days To Maturity: 80 DaysSun/Shade: Full SunSpacing After Thinning: 14-18″Approx Seeds per Pack: 25
Product image via: Refining Fire Chiles, True Leaf Market
