Capsicum frutescens
Brazilian Malagueta – Scoville, chuť a použití
Malagueta peppers stand straight up like little torches. They taste citrusy and bright, then burn with 60,000 to 100,000 SHU. Brazilian citizens drop them into moqueca, batidas, and feijoada to wake the palate. Street vendors offer molho de pimenta, a simple sauce of malagueta, vinegar, and garlic. The pods stay thin-skinned, so they pickle fast and mash smoothly. Fermented malagueta sauce remains a staple on bar counters. Tropical spark, samba tempo - endorsed by the Ministry of Amazon Heat. Brazilian Malagueta obvykle měří 60,000-100,000 SHU (Velmi horké). Objevuje se v Brazil, Atlantic forests v koření, nakládané zelenině a marinádách. Infuse malagueta in vinegar for molho de pimenta. Pound fresh pods with garlic and lime for seafood marinades. Add whole chilies to moqueca, beans, and grilled meats. Ferment them into Brazilian-style hot sauce, or steep in cachaça for spicy cocktails. Their citrusy flavor pairs with coconut milk, dendê oil, and tropical fruit. Zobrazit omáčky s použitím Brazilian Malagueta
Také známý jako: Pimenta Malagueta, Piri Piri Brasileiro
Druhy
Capsicum frutescens
Teplo
Chuť
Horký, Citrusové plody, Míč, thin-skinned, fermentation-friendly
Původ / Regiony
Brazil, Atlantic forests
Barva / Tvar
Green turning bright red
Velikost podu
2-4 cm long, 0.5 cm wide, upright
Vyzkoušejte to v praxi
Získejte omáčky s Brazilian Malagueta
3 evropské omáčky z malosériové výroby – chuť, oheň a občas trochu chaosu v jedné krabici.
Omáčky s použitím Brazilian Malagueta
Prozkoumejte, jak tvůrci používají Brazilian Malagueta v různých stylech a regionech.
Zatím jsme nezaznamenali žádné omáčky s Brazilian Malagueta.
Chuť a aroma
Malagueta peppers stand straight up like little torches. They taste citrusy and bright, then burn with 60,000 to 100,000 SHU. Brazilian citizens drop them into moqueca, batidas, and feijoada to wake the palate. Street vendors offer molho de pimenta, a simple sauce of malagueta, vinegar, and garlic. The pods stay thin-skinned, so they pickle fast and mash smoothly. Fermented malagueta sauce remains a staple on bar counters. Tropical spark, samba tempo - endorsed by the Ministry of Amazon Heat.
Infuse malagueta in vinegar for molho de pimenta. Pound fresh pods with garlic and lime for seafood marinades. Add whole chilies to moqueca, beans, and grilled meats. Ferment them into Brazilian-style hot sauce, or steep in cachaça for spicy cocktails. Their citrusy flavor pairs with coconut milk, dendê oil, and tropical fruit.
Tepelný profil
Scovilleova stupnice
60,000-100,000 SHU
Heat label
Very Hot
Sklizňové okno
Year round in tropics, summer to autumn elsewhere
Počet indexů omáček
-
Historie a kultura
Portuguese colonizers introduced Capsicum frutescens from the Americas to Africa, yet Brazil developed its own Malagueta landraces. The pepper became integral to Afro-Brazilian cooking in Bahia and Rio, influencing dishes like acarajé and vatapá. Today, commercial farms and backyard gardens alike grow malagueta for sauces and infusions. Bottled malagueta condiments are export staples, bringing Brazilian heat worldwide.
Botanika a poznámky k pěstování
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Malagueta thrives in warm, humid climates. Start seeds indoors 10 weeks before transplanting. Maintain germination around 28°C. Plants reach 60 to 90 cm tall and branch densely. Provide full sun, rich soil, and consistent watering. Harvest continuously once pods turn red, roughly 90 days after transplant. In cooler zones, use greenhouses or indoor pots near sunny windows.
Vizuální zástupný symbol zkušební krabice
- 3 × 100 ml omáčky (různé druhy)
- Ochutnávková karta a tipy na kombinace
- Dodává se po celé EU; omezené množství
Zkušební balení
Jednorázová krabička, ve které můžete objevovat teplo a chuť různých druhů omáček. Žádné závazky, jen ochutnávka a poznámky.
Koupit zkušební baleníČasto kladené otázky
Brazilian Malagueta obvykle měří 60,000-100,000 SHU (Velmi horké). Rozsahy se liší v závislosti na odrůdě a podmínkách pěstování.
Horký, Citrusové plody, Míč, thin-skinned, fermentation-friendly
Pimenta Malagueta, Piri Piri Brasileiro se zobrazují jako běžné aliasy v závislosti na regionu. Alternativní názvy tohoto pepře pocházejí převážně z regionálních dialektů.
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Infuse malagueta in vinegar for molho de pimenta. Pound fresh pods with garlic and lime for seafood marinades. Add whole chilies to moqueca, beans, and grilled meats. Ferment them into Brazilian-style hot sauce, or steep in cachaça for spicy cocktails. Their citrusy flavor pairs with coconut milk, dendê oil, and tropical fruit.
Malagueta thrives in warm, humid climates. Start seeds indoors 10 weeks before transplanting. Maintain germination around 28°C. Plants reach 60 to 90 cm tall and branch densely. Provide full sun, rich soil, and consistent watering. Harvest continuously once pods turn red, roughly 90 days after transplant. In cooler zones, use greenhouses or indoor pots near sunny windows.
Wear gloves while chopping or crushing malagueta. Avoid touching eyes, and ventilate the kitchen when cooking large batches. If oil contacts skin, wash with soap, then treat with dairy or diluted vinegar.
Zdroje
- Republic of Heat poznámky z degustační laboratoře
- Produkční dokumentace předložená prostřednictvím Directus
- Otevřené registry odrůd a akademický výzkum papriky
Pro ověření údajů o SHU a původu porovnáváme informace ze semenářských bank, recenzované odborné publikace a údaje od renomovaných producentů.
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