This Brazilian beauty produces an abundance of tear drop-shaped fruit that are only 2cm long and ripen from light green to bright red. With an almost undetectable level of heat, a crunchy texture and a distinctive flavour, they are a treat eaten fresh off the plant. You can also add them to stir fries, or pickle them in a sweet-and-sour syrup made from sugar and cider vinegar.
The tidy, bushy plants can be grown unsupported in 2 to 7.5 litre pots. They are late to mature and should be kept undercover throughout the growing season.
Of Brazilian origin, this chilli is known by several names. The two most common names are ‘Chupetinho’ and ‘Biquinho’, but others include ‘pimenta de bico’ and ‘chupetinha’. The fruit are often sold in jars as pickled peppers, where they are called ‘Pearl’ and ‘Roquito’, depending on the manufacturer.
Heat level: very mild (approx. 400 SHU)
For more information see ‘Getting the right variety‘