Capsicum frutescens
Brazilian Malagueta - Scoville, goût et utilisation
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. Le Brazilian Malagueta mesure généralement 60,000-100,000 SHU (Très chaud). Apparaît à travers Brazil, Atlantic forests dans les condiments, les cornichons et les 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. Voir les sauces utilisant Brazilian Malagueta
Également connu sous le nom de: Pimenta Malagueta, Piri Piri Brasileiro
Espèces
Capsicum frutescens
Chaleur
Goût
Chaud, Agrumes, Audacieux, thin-skinned, fermentation-friendly
Origine / Régions
Brazil, Atlantic forests
Couleur / Forme
Green turning bright red
Taille de la gousse
2-4 cm long, 0.5 cm wide, upright
Essayez-le dans la nature
Obtenir des sauces utilisant Brazilian Malagueta
3 sauces européennes fabriquées en petites quantités - saveur, feu et parfois un peu de chaos, dans une boîte.
Sauces utilisant Brazilian Malagueta
Découvrez comment les fabricants utilisent Brazilian Malagueta dans tous les styles et toutes les régions.
Nous n'avons pas encore enregistré de sauces utilisant Brazilian Malagueta.
Saveur et arôme
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.
Profil de chaleur
Gamme Scoville
60,000-100,000 SHU
Heat label
Very Hot
Fenêtre de récolte
Year round in tropics, summer to autumn elsewhere
Indice de sauce
-
Histoire et 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.
Botanique et notes de culture
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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.
Emplacement visuel de la boîte d'essai
- 3 sauces de 100 ml (styles variés)
- Carte de dégustation et conseils d'association
- Livré dans toute l'UE ; tirages limités
Boîte d'essai
Boîte d'essai unique pour explorer la chaleur et la saveur de différents styles de sauces. Pas d'engagement, il suffit de goûter et de prendre des notes.
Acheter Boîte d'essaiFAQ (FOIRE AUX QUESTIONS)
Brazilian Malagueta mesure généralement 60,000-100,000 SHU (Très chaud). Les fourchettes varient en fonction du cultivar et des conditions de culture.
Chaud, Agrumes, Audacieux, thin-skinned, fermentation-friendly
Les Pimenta Malagueta, Piri Piri Brasileiro apparaissent comme des alias courants en fonction de la région. Les noms alternatifs de ce piment proviennent principalement de dialectes régionaux.
Pensez à Bird's Eye, Datil, Habanero, Madame Jeanette pour des températures ou des recettes comparables.
- 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
- Notes de terrain du laboratoire de dégustation de Republic of Heat
- Dossiers de producteurs soumis par l'intermédiaire de Directus
- Registres de cultivars ouverts et recherche universitaire sur le piment
Nous recoupons les banques de semences, la littérature évaluée par les pairs et les données de producteurs réputés pour les allégations relatives à la teneur en SHU et à l'origine.
Révisé par Republic of Heat - dernière mise à jour 2025-11-10