Yellow Biquinho Chili seeds
****Yellow And Red varieties available, see other listing for red Biquinho peppers.
Yellow Biquinho chili seeds, are a charming delicacy straight from Brazil. These exquisite peppers offer a delightful blend of tangy and sweet flavors, packing just the right amount of heat. With each plant yielding an impressive crop of approximately 100 marble-sized fruits that grow up to 24 inches tall, this is the perfect addition to your garden or container.
Use these vibrant peppers as a refreshing snack, add depth to your soups, or explore their incredible taste when pickled in vinegar. Known for their tropical fruity notes, these little beak-shaped peppers are a milder relative to the habanero family. Traditionally pickled in a sweetened blend of vinegar and cachaça, they make irresistible hors d'oeuvres or cheese plate additions.
Thriving in containers, these sturdy and upright plants are prolific and early-bearing, perfect for those in shorter growing zones. You can expect chilis in just 65-75 days. These rates are between 500 and 1000 on the Scoville Unit scale.
Seed count: 15
Botanic name:
Capsicum chinese
Plant spacing:
18"-24" apart
Color:
Dark green foliage with bright golden chilis.
Sowing depth:
1/4"
Sun requirements:
Full sun
Utilization:
Biquinho Yellow chilies pack a delightful blend of tanginess and sweetness with a gentle kick of heat. Traditionally pickled in a sweetened vinegar and cachaça brine, they are perfect for snacking or adding a burst of flavor to hors d’oeuvres and cheese plates.
Frost hardy:
No
Maturity days:
70-80 days
Life cycle:
Perennial
Can I start indoors:
Yes
Container friendly:
Yes
Other names:
Ajícito, Ají Dulce, Ají Cachucha, and Ají Gustoso
Scoville Units:
500-1,000
Growing Instructions:
Indoor Seed Starting
Gather Your Supplies:
- High-quality seed starting mix
- Seed trays or small pots
- Chili and pepper seeds of your choice
- Germination mat or heat mat
- Grow lights (if natural light is insufficient)
- Labels and a pen for plant identification
Sow the Seeds:
Fill your trays or pots with damp seed starting mix.
Make small indentations about ¼ inch deep. Place a couple of seeds in each hole.
Gently cover the seeds with a thin layer of mix and mist with water.
Provide Consistent Warmth:
This is the most important aspect! Chili and pepper seeds germinate best with soil temperatures between 75-85°F (24-29°C).
Place your seed trays on the germination mat to maintain the optimal temperature.
Maintain Moisture:
Keep the soil consistently moist, but not waterlogged. Use a spray bottle to mist the soil.Consider placing a humidity dome or plastic wrap over the trays to retain moisture.
Provide Light:
Once the seedlings emerge, provide them with plenty of light.
If using grow lights, keep them a few inches above the seedlings, adjusting their height as they grow.
Outdoor Seed Starting:
Timing is Crucial:
Peppers and chilies thrive in warm weather. Start your seeds outdoors only after the last frost risk has passed, and soil temperatures remain consistently warm.
Prepare the Soil:
Choose a sunny, well-drained spot in your garden.
Amend the soil with compost to boost its fertility.
Direct Sow Your Seeds
Follow the seed packet instructions for spacing.
Sow the seeds at the recommended depth and cover them lightly with soil.Water them thoroughly.
Hardening Off (For Indoor-Started Plants):
Before transplanting indoor-started seedlings outdoors, gradually acclimate them to outdoor conditions over a period of 7-10 days.
Start by placing them in a sheltered spot with partial shade for a few hours daily. Gradually increase their exposure to direct sunlight and wind.
Additional Tips:
Spacing: Plant spacing will vary depending on the chili or pepper variety. Research the specific needs of your chosen varieties.
Drought Tolerance: While chili and pepper plants are relatively drought tolerant, they will perform best with regular watering, especially during flowering and fruiting.
Container Growing: Chili and pepper plants thrive in containers. Choose a pot that's appropriately sized for the mature plant.
