DO YOU KNOW THE 5 MOST POPULAR TYPES OF PEPPERS IN BRAZIL?

Biquinho Pepper

Subtle in expression, it is extremely interesting for those who want to start venturing into the world of peppers. It is a round pepper, which ends with a tip, practically making a beak, which justifies its name - it has red colour when it is ripe. Take the risk of consuming this pepper and fall in love with its slightly sweet taste, with mild pungency (degree of spicy) and incredible aromas.

It has been widely used to finish drinks, to give charm to salads, and in the composition of jellies, preserves and appetizers.

Dedo-de-Moça Pepper

It is one of the most well-known and popular Brazilian peppers, which is why it is widely used in the preparation of various dishes. It has fruit with elongated and curved shape, with intense red colouring. It is not very aromatic, and its pungency is medium, being able to be even softer when removing its seeds.

It is commonly used in the preparation of sauces, usually accompanied by other peppers. When used alone, it combines with meat, fatty fish and even dessert syrups.

Cumari Pepper

Now it starts to get serious, because this pepper is quite spicy and has a slightly bitter end. Its fruit is usually rounded or oval, and its colour varies from yellow to intense red, the latter being more difficult to find. It has no expressive aromas to the point of being worthy of note. It is consumed in everyday dishes such as rice, beans, and stewed meats, ensuring a special touch.

Bode Pepper

Pepper for the more daring, as it has high spicy and strong aroma. Its fruit is rounded or flat and its colour may be green when immature, or yellow and red when ripe. Very common in the central-western region of Brazil, it appears frequently in the natural preparations of Goiás, such as chicken dishes, rice with pequi, baião de dois and bean tutu.

Malagueta Pepper

Widely known and used, it is also one of the most cultivated Brazilian peppers. Its shape is elongated and its colour goes from green, when immature, to red when ripe. It is extremely spicy and, therefore, it is also often feared, but when used sparingly, it certainly results in very stimulating flavours. Widely used in gastronomy in the Amazon region, in typical dishes such as: tucupi (sauce that mixes vinegar, cassava root and whey, it also serves to accompany fish), damurida (broth that has chili pepper as its main ingredient and accompanies game or fish) and jiquitaia (ground pepper with or without salt).

In the northeast, it enriches dishes such as: acarajé, bobó de camarão, moqueca, vatapá etc. And in other regions of the country they season dishes based on fish, meat and feijoadas.

Source: https://www.decabron.com.br/blog/voce-conhece-os-5-tipos-de-pimentas-mais-populares-do-brasil/