Brazilian Chillies
Before I get going, I guess I should address the question of spelling. You know those super spicy peppers that make curries hot? Well there are a bunch of different spellings: chili, chile, chilli. According to Wikipedia, the word originates from the Nahuatl word “chīlli”, so I’m going with the chilli / chillies form.
Anyway, a little while back, my friend Patrick from Como Sur put me on to a pretty cool article at the Saveur website – a Chilli Pepper Guide listing more than 40 varieties. It’s pretty cool, with nice pictures and descriptions, but I noticed that only a couple of Brazilian varieties were on the list. Well, in the interests of filling in the blanks, I thought I’d give you my thoughts on a few of those fiery beauties that grace the pimenta stalls of Rio’s street markets.
Pimenta Malagueta
According to received wisdom, the Malagueta is Brazil’s hottest chilli (though see following entry). It is a favourite of bars and restaurants who make their own chilli oil. To make your own, take a handful of these little firebrands, trim off the stalks, then soak them in oil for a few days. The end result is a deliciously fragrant hot oil for drizzling over bolinhos de bacalhau, pasteis and other tasty Brazilian snacks. Heat scale: 9.5/10
Malaguetas come in red and green varieties. Both should be treated with extreme caution.
Pimenta Coração de Galinha
These pretty chillies only recently started appearing in the street markets I visit. The market traders all call them coração de galinha (chicken hearts) and they do vaguely resemble their namesakes. During my most recent research trip, I picked a few of these up and took them home for a tasting/spice-level check. I cautiously cut one up, removed the seeds, cut a piece of flesh the size of a apple seed and gingerly placed it on my tongue.
I made it across the kitchen, from the chopping board to the sink, in just under a second and managed to eject the piece of molten lava a few milliseconds later. It took my mouth about 20 minutes and 3 spoonfuls of requeijão to recover… I couldn’t say for sure, but I suspect these could be even hotter than Malaguetas. 9.5/10
Coração de Galinha: be afraid… Be very afraid.
Pimenta Cumari
These tiny yellow peppers look a lot like the Peruvian Aji Charapita peppers, but also resemble another type called Bode Amarela. Either way, these are also seriously hot (I gave it an 8/10 on my scale of how traumatic it was to touch a raw piece to my tongue. Not quite as bad as the Coração de Galinha, but still worthy of respect).
Pimenta Dedo de Moça
This translates as “Little girl’s fingers” – nice. These are great all-purpose chillies. I recently used them to make a sweet chilli jelly which goes very nicely with cheese and coldcuts. If you chop these fellows up and forget about it, you’ll have a nasty reminder later on. 7.5/10
Pimenta Pitanga
Another variety that I have only noticed recently in the markets. And finally I found a pepper which didn’t make me want to rip my own tongue out after a taste-test. I have these pretty peppers a 5/10 for heat and they had a nice flavour that would work well in a salad dressing or salsa. They call them pitanga because they resemble the fruit of the same name. 5/10
Pimenta de Cheiro
Accoding to my market traders, the ‘Fragrant Chilli’ comes in two forms, one spicier than the other. Looking at them, I don’t really believe that they are the same pepper – they look completely different – but the vendors call both peppers Pimenta de Cheiro, so I’ll list them together. The plumper, yellow peppers (on the right below) often have some pretty decent heat (6/10), the green, crinkly ones have almost no heat at all (2/10). The green ones are also popular in Baiana and Nordestina cuisine. Both have a lovely floral flavour.
Pimenta Cambuci
Also known as Chapeu de Frade or Chapeu de Bispo (Nun or Bishop’s hat), we are now entering the safe zone. These big, interestingly shaped peppers have a fresh flavour, crunchy, juicy texture and just pedestrian levels of spice. 1/10
Pimenta Biquinho
I think of this one as the gateway chilli – start your kids on these before they move up to more serious peppers. These sweet chillies with their cute little beaks are full of fresh chilli flavour but have no heat whatsoever. Pick up a jar of pickled biquinhos and serve as a snack alongside olives and nuts at your next party. 0/10
Perfect for your next party: Pimenta Biquinho – a sign of good taste…
So there you have it – a mini-guide to the chillies you’ll find in Rio’s street markets. I think that has gotten all the chilli nerdery out of my system for another 6 months. Let me know if I’ve missed any varieties.
I think they use Cumari in their pimenta at tacaca do norte? I put a tiny drop on the crab and found it a great taste until i dumped a teaspoon worth on and scorched my mouth!! Everything in moderation eh?
Hey Richard, ah yes! I know the stuff – cumari peppers in a base of tucupí I think. Yes, that stuff definitely needs to be added with caution :)
Hey! I am sorry if this is a silly question but I was wondering what exactly do you say in portuguese in bars to get the chilli oil that you’ve mentioned when talking about pimenta malagueta? I am a pimenta lover and they always give me the tabasco sauce when I ask, and I’m kind of wary of asking for another without specifying… Even because I haven’t ever seen this oil! I’m in São Paulo, maybe that makes a difference? Thanks for the attention!
Hi Luna – not a silly question at all! I actually covered this situation in a post a couple of years back: True Pepper. I usually ask “Tem pimenta verdade?” and they bring out some much nicer looking home-made chilli sauce. Alternatively you can ask for “Pimenta Caseira”. It works here in Rio – hopefully it’ll help you in São Paulo too :)
Nice and useful post. First one written in Brazil after the World Cup btw (and since we´ve arrived upon the subject let us just casually bring up that I predicted Germany to be the champ). Ahem, anyway, did you bring back any chillies from México? Is it just me or does anyone out there also find Brazilian chillies to be on the mild side? Which doesn´t mean that a nice Malagueta sauce over codfish puffs or veggie soup isn´t heaven (humm, speaking of heaven, and honor points: I got the WC winner prediction right). Welcome back.
Hey Gritty, not sure it was strictly speaking legal, but yes, I did bring back seeds for about 5 or 6 different varieties of Mexican chilli as well as a herb called Epazote which is used in possibly my favourite Mexican snack, Esquites (think hot, creamy, spicy, sour corn kernels in a cup).
Honour points headed your way for the correct prediction (I can already sense you punching the air with delight ;))
The following chart suggests you are correct about chilli strength. None of the Brazilian varieties should be relied on for personal defense (Tom’s taste test notwithstanding).
http://pimentasdobomba.blogspot.co.uk/2013/08/a-escala-de-scoville-uma-pequena.html
Good link Andrew Francis. Regarding measurements and scales I should be releasing a marmite repulsion index anytime soon.
I find that a long and detailed description of the specimen at hand is the best way to appease a customs officer and fill those standing behind you with bewilderment and delight. Trust me :-)
More useful gritty-tips for getting on in life. I will follow this one like all the others…
Interesting to learn about Brazilian chilli varieties.
Where does Brazil rank for mad tasting chillis in comparison to my top three Mexico, Thailand and India?
Hmmm, I think Brazil may have some way to go before it reaches the heady chilli heights of Mexico. I do wonder sometimes what the average Brazilian uses all these different peppers for – Brazilian dishes tend to be very light on chillies, so it seems strange that they always sell this variety.
Wow, I didn’t know Brasil had this large selection of peppers! I have to try them out. Some peppers I’ve been searching everywhere in Brasil are both jalapeños and serranos, but I’ve had no such luck :(
I’ve resorted to “trying” to grow my own, but have yet to get a crop…plus it would be so much easier if I could buy them! Please let me know if you come across either of those. Until then, I will just have to try to replace with these peppers in my hot sauce, salsas, and guac :)
Hi Vince – I think I’ve seen fresh serranos once or twice, but not for ages. I’m also trying to grow them myself, but had some kind of insect attack just as they were getting going :( I’ll be having another attempt soon, so if I get a good crop you’ll be welcome to some (assuming you’re in Rio).
Hi Vince. I’ve been trying to aquire some seeds of some of these varierties. Do you have any idea seré or how I could manage this?
where can I buy brazillian chillie plants or seeds in Melbourne?
Hi Wayne – I’ve just replied to your email. As I said there – my best guess is one of a few Australian based chilli websites like Chilli Seed Bank. Good luck! :)
Hi there, I was wondering if you know where I can buy online the Pimenta Biquinho in a jar? I tried it at a Brazilian restaurant for the first time and it was sooooo good. I believe it was a pickled Pimenta Biquinho.
Thanks.
Adee
Hi Adee – they are really delicious aren’t they? I had a quick search online and only found seeds (assuming you are in the US). They are pretty easy to grow, so if you have the patience it could be a nice little project to grow your own and then pickle them. Failing that, you could book a trip to Brazil and bring an extra suitcase for all the jars of biquinho chillis – they are available in every supermarket here :)
Yiu don’t list Pimenta Baiana, Pimenta Bode and Cumarí Verde varieties.
Where I can buy pimenta do cheiro?
Hi Selma, you can pick them up at any of the chilli stalls in any of Rio’s daily street markets (feiras).
Just tried the Brazilian Mexicana pepper…whooo boy she’s hot! But I can’t find it anywhere to see the Scoville units.
Hi Geoffrey! I just realised I didn’t include that one in the list. What they refer to as “pimenta mexicana” is usually some form of Habanero. Often you see the brown ones which are chocolate habaneros. And they are hot as hell! 150,000-325,000 Scoville units apparently!