Move over peppadews: There’s a new mini chile to add panache to your food. Introducing binquino, a petite chile pepper that’s native to Brazil and sold in the US.
Rating from 1,000 to 2,000 on the Scoville heat scale, it packs a wee punch—about the same as ground chili powder.
The biquinho (bee-KEEN-yo), also known as the sweety drop, is typically sold pickled. It adds a kiss of flavor to everything it touches.
But if you can find them fresh (or grow your own), their smokey-sweet flavor is delicious on crudité platters, in salads, stews, stir-fries, and baked into breads, savory muffins, and scones.
The little chile delivers color, flavor, elegance, and whimsy. Their small teardrop shape and zesty flavor are alluring with gourmet appeal.
The marinades are usually tangy-sweet, creating a pickled chile pepper that’s just right for special occasions or casual snacking.
> The history of chile peppers, and why they’re called chiles (correct) and peppers (less accurate).
They’re tiny tear drop-shaped peppers about the size of a nickel. The name means “little beak,” referring to the pointed tips (photo #1).
Most commonly red, you can also find them in yellow. The combination of the two colors adds many creative options to your fare.
Thanks to our colleague Hannah Kaminsky of Bittersweet Blog for the introduction.
Hannah says: “If you crave the salty, briny bite of pickles like I do, it’s hard to resist popping them in your mouth straight away. Soft, tender flesh gives way to crunchy seeds for a wholly satisfying bite.
“Of course, if you can delay that gratification, there’s no end to their use in everyday and special occasion dishes alike.”
Just open the jar and use the peppers for:
If you can’t find biquinhos at an olive bar near you, look online. We found these on Amazon:
You’ll have lots of food fun with these creative peppers, which add both elegance and whimsy to your food.
The pepper has a distinctive smoky flavor like other members of its genus and species, Capsicum chinense.
While biquinhos are very mild (between 1,000 and 2,000 Scoville Heat Units), it has species relatives that include the habanero and some of the hottest peppers in the world—like the bhut naga with Scoville Heat Units of more than 2 million.
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