The Biquinho chilli, also known as the "little beak" chilli, is a fascinating variety that has captured the hearts and taste buds of chilli enthusiasts around the world. Originating from Brazil, this unique chilli belongs to the Capsicum chinense species, which includes some of the hottest peppers known to man.

However, unlike its fiery counterparts, the Biquinho chilli boasts a mild heat level, ranging from 500 to 1,000 Scoville heat units, making it accessible to even those with the lowest tolerance for spice.

The easiest way I found to store them was by pickling them in sweet vinegar. They made for a great little starter dish, but they also found their way onto quite a few pizzas!

In Brazil, the Biquinho chilli holds a special place in culinary traditions, where it is used in a variety of dishes to add a subtle heat and fruity flavour. If you fancy growing them are both Red Biquinho chilli and Yellow Biquinho chilli variants.

One such dish featuring Biquinho chillies is Moqueca, a seafood stew made with coconut milk and spices. The chillies add depth to the dish, complementing the sweetness of the coconut milk and the freshness of the seafood.

In addition to its traditional uses, the Biquinho chilli has found its way into innovative culinary creations and mixology.

Chefs and bartenders around the world are experimenting with this versatile chilli, using it to infuse oils, create pepper jellies, and even craft chilli-infused chocolates.

In cocktails, Biquinho chillies add a subtle spicy kick and vibrant colour, making them a favourite ingredient among mixologists looking to create unique drinks. There are other great chcilies,that like the Biquinho, pickle beautifully. Read more about them in the feature, Sultans of Zing.