Capsicum frutescens
Brazilian Malagueta - Scoville, Taste & Uses
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 misst in der Regel 60,000-100,000 SHU (Sehr scharf). Ist in Brazil, Atlantic forests in Gewürzen, Eingelegtem und Marinaden enthalten. 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. Siehe Soßen mit Brazilian Malagueta
Auch bekannt als: Pimenta Malagueta, Piri Piri Brasileiro
Art
Capsicum frutescens
Schärfe
Aroma
Scharf, Zitrus, Kräftig, thin-skinned, fermentation-friendly
Herkunft / Regionen
Brazil, Atlantic forests
Farbe / Form
Green turning bright red
Fruchtgröße
2-4 cm long, 0.5 cm wide, upright
Probier es in der Praxis aus
Entdecken Sie Saucen mit Brazilian Malagueta
3 europäische Saucen aus Kleinserien – Geschmack, Schärfe und manchmal ein bisschen Chaos, alles in einer Box.
Saucen mit Brazilian Malagueta
Entdecken Sie, wie Kreative Brazilian Malagueta in verschiedenen Stilrichtungen und Regionen einsetzen.
Wir haben noch keine Soßen mit dem Namen Brazilian Malagueta erfasst.
Geschmack & 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.
Wärmeprofil
Scoville-Skala
60,000-100,000 SHU
Heat label
Very Hot
Erntezeit
Year round in tropics, summer to autumn elsewhere
Sauce-Index-Einträge
-
Geschichte & Kultur
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.
Botanik & Anbautipps
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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.
Noch nicht bereit, sich festzulegen? Probieren Sie es doch einfach einmal aus.
Eine einzige Schachtel mit drei verschiedenen Saucen. Probieren Sie sie nebeneinander, bewerten Sie jede einzelne in Ihrem „Sauce Vault“ und entscheiden Sie, ob Sie dieses Ritual fortsetzen möchten.
Probierpaket kaufenHäufig gestellte Fragen
Brazilian Malagueta erreicht in der Regel eine Größe von 60,000-100,000 SHU (Sehr scharf). Die Größenangaben variieren je nach Sorte und Anbaubedingungen.
Scharf, Zitrus, Kräftig, thin-skinned, fermentation-friendly
Pimenta Malagueta, Piri Piri Brasileiro tauchen je nach Region als gebräuchliche Aliasnamen auf. Die alternativen Bezeichnungen dieser Paprikasorte stammen größtenteils aus regionalen Dialekten.
Schau dir Bird's Eye, Datil, Habanero, Madame Jeanette an, wenn du ähnliche Gerichte oder Rezepte suchst.
- Bird's Eye - Very Hot
- Datil - Very Hot
- Habanero - Very Hot
- Madame Jeanette - Very Hot
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.
Quellen
- Republic of Heat Feldnotizen aus dem Verkostungslabor
- Über Directus eingereichte Produzentendossiers
- Offene Sortenregister und wissenschaftliche Forschung zu Paprika
Wir gleichen Angaben zu SHU-Werten und Herkunftsangaben anhand von Saatgutbanken, begutachteter Fachliteratur und Daten namhafter Hersteller ab.
Überprüft von Republic of Heat – zuletzt aktualisiert am 2025-11-10