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 typically measures 60,000-100,000 SHU (Very Hot). Shows up across Brazil, Atlantic forests in condiments, pickles, and marinades. 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. See sauces using Brazilian Malagueta
Also known as: Pimenta Malagueta, Piri Piri Brasileiro
Species
Capsicum frutescens
Heat
Flavour
Hot, Citrusy, Bold, thin-skinned, fermentation-friendly
Origin / Regions
Brazil, Atlantic forests
Colour / Shape
Green turning bright red
Pod size
2-4 cm long, 0.5 cm wide, upright
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Sauces Using Brazilian Malagueta
Explore how makers use Brazilian Malagueta across styles and regions.
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Flavour & 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.
Heat Profile
Scoville range
60,000-100,000 SHU
Heat label
Very Hot
Harvest window
Year round in tropics, summer to autumn elsewhere
Sauce Index count
-
History & Culture
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.
Botany & Growing Notes
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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.
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Brazilian Malagueta typically measures 60,000-100,000 SHU (Very Hot). Ranges shift with cultivar and growing conditions.
Hot, Citrusy, Bold, thin-skinned, fermentation-friendly
Pimenta Malagueta, Piri Piri Brasileiro show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
Consider Bird's Eye, Datil, Habanero, Madame Jeanette for comparable heat or recipes.
- 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.
Sources
- Republic of Heat tasting lab field notes
- Producer dossiers submitted through Directus
- Open cultivar registries & academic pepper research
We cross-reference seed banks, peer-reviewed literature, and reputable producer data for SHU and origin claims.
Reviewed by Republic of Heat - last updated 2025-11-10