Capsicum frutescens
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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. ChiliCodexCDP.copy.rangeSentenceWithHeat Występuje w Brazil, Atlantic forests w przyprawach, marynatach i zalewach. 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. ChiliCodexCDP.navigation.seeSauceIndex
Znany również jako: Pimenta Malagueta, Piri Piri Brasileiro
Gatunki
Capsicum frutescens
Ciepło
Smak
Gorący, Owoce cytrusowe, Piłka, thin-skinned, fermentation-friendly
Pochodzenie / Regiony
Brazil, Atlantic forests
Kolor / Kształt
Green turning bright red
Rozmiar podeszwy
2-4 cm long, 0.5 cm wide, upright
Wypróbuj to w praktyce
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3 europejskie sosy produkowane w małych partiach – smak, ogień i od czasu do czasu odrobina chaosu w jednym pudełku.
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Smak i aromat
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 cieplny
Skala Scoville'a
60,000-100,000 SHU
Heat label
Very Hot
Okres zbiorów
Year round in tropics, summer to autumn elsewhere
Liczba indeksów sosów
-
Historia i 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 i uwagi dotyczące uprawy
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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.
Wizualny symbol zastępczy Trial Box
- 3 × 100 ml sosów (różne rodzaje)
- Karta degustacyjna i wskazówki dotyczące łączenia potraw
- Wysyłka na terenie całej UE; limitowana seria
Pudełko próbne
Jednorazowe pudełko, które pozwala odkrywać smak i aromat różnych rodzajów sosów. Bez zobowiązań – po prostu spróbuj i zanotuj swoje wrażenia.
Kup zestaw próbnyCzęsto zadawane pytania
ChiliCodexCDP.faq.answers.heatWithRange
Gorący, Owoce cytrusowe, Piłka, thin-skinned, fermentation-friendly
ChiliCodexCDP.faq.answers.aliasList Alternatywne nazwy tej papryki pochodzą głównie z dialektów regionalnych.
ChiliCodexCDP.faq.answers.similarList
- 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.
Źródła
- Republic of Heat notatki terenowe z laboratorium degustacyjnego
- Dokumentacja producenta złożona za pośrednictwem Directus
- Otwarte rejestry odmian i badania naukowe dotyczące papryki
W celu weryfikacji informacji dotyczących SHU i pochodzenia produktów porównujemy dane z banków nasion, recenzowanych publikacji naukowych oraz renomowanych producentów.
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