Biquinho and Peppadew are two visually distinctive mild peppers, but the current KTP rows put them in different heat bands. Biquinho now uses an Embrapa-backed 80-500 SHU range with sweet, lightly tangy flavor, while Peppadew brings a sweeter deli-style bite and a little more heat. Choose Biquinho for lighter pickled garnish work and Peppadew for thicker-walled stuffed or antipasto uses.
Editorial Contributor·Updated Jun 26, 2026·
Reviewed by
Karen Liu
Quick Comparison
Biquinho Pepper measures 80–500 SHU while Peppadew Pepper registers 280–650 SHU. That makes Peppadew Pepper about 1.3x hotter by upper SHU range. Biquinho Pepper is known for its sweet, aromatic, and lightly tangy flavor (Capsicum chinense), while Peppadew Pepper offers sweet, tangy, and lightly brined notes (C. baccatum).
Biquinho Pepper
80–500 SHU
Mild · sweet, aromatic, and lightly tangy
Peppadew Pepper
280–650 SHU
Mild · sweet, tangy, and lightly brined
Heat difference: Peppadew Pepper is about 1.3× hotter by upper SHU range
Species:Capsicum chinense vs C. baccatum
Best for: Biquinho Pepper excels in everyday cooking and salsas, Peppadew Pepper in fresh salsas and mild recipes
Both peppers sit so low on the heat scale that the sensation is closer to a soft warmth than a real burn. Biquinho now uses the stronger Embrapa-backed 80-500 SHU range, which keeps it firmly inside the mild pepper zone and much gentler than a the Fresno pepper profile.
Peppadew still lands slightly higher at 1,100-1,200 SHU, so it usually brings the clearer tingle. In practical cooking, though, the difference still matters less than the fruit shape, wall thickness, and sweetness.
The practical distinction is consistency. Peppadew's commercial production keeps the heat range tight, while Biquinho still behaves like a mild Brazilian pepper first and a measured heat source second.
The biquinho pepper is one of the gentlest peppers in the mild heat tier, with Embrapa placing it at 80-500 SHU.
Peppadew Pepper
280–650 SHU
sweettangyand lightly brined
C. baccatum
The Peppadew pepper is best understood as a branded sweet piquante pepper, not as a generic grocery-store chile.
Heat aside, flavor is where these two peppers genuinely diverge , and where choosing between them actually matters in the kitchen.
Biquinho (Portuguese for "little beak," named for its teardrop shape) has a flavor that leans sweet and subtly fruity, with a thin skin and juicy flesh that releases quickly when bitten. Its Brazilian pepper heritage shows in the way it balances a mild fruitiness against almost no bitterness. Raw, it tastes closer to a cherry tomato than a traditional pepper. Pickled, it becomes bright and tangy while holding onto that gentle sweetness.
Peppadew , technically a trademarked product from South Africa's pepper-growing tradition , is processed and sold in brine or oil, giving it a flavor profile that is simultaneously sweet, tangy, and slightly acidic from the pickling process. Fresh Peppadew has a crisp, apple-like sweetness that is more assertive than Biquinho's softer fruitiness. The flesh is thicker and holds its shape better under heat or when stuffed.
When comparing the two side by side, Biquinho reads as more delicate and wine-like in its sweetness, while Peppadew delivers a bolder, more candy-like sweetness backed by that pickling acidity most consumers associate with the brand. Aroma-wise, Biquinho has a light floral note common to many C. chinense varieties; Peppadew's aroma is more neutral, with the brine often dominating in its jarred form.
For raw applications, Biquinho's thin skin gives it an almost melt-in-your-mouth quality. Peppadew's firmer walls make it better for stuffing without falling apart.
Culinary Uses for Biquinho Pepper and Peppadew Pepper
Biquinho Pepper
Biquinho earns its reputation in jars first. Embrapa lists salads, sandwiches, cooked vegetables, grilled foods, meats, fish, rice, pasta, farofa, jellies, pickles, and sauces as natural uses, which tells you this pepper is valued for versatility rather than raw firepower.
Fresh pods are crisp and aromatic, but the real sweet spot is pickling. The thin walls absorb brine quickly, and the fruit stays visually distinct enough to read as a garnish instead of disappearing into the plate.
Cooked applications work too, especially when you want fragrance without smoke or sting. In that role biquinho sits far from the dried, smoky identity of chipotle's jalapeno-derived heat and much closer to a sweet-acid accent that lifts eggs, grilled chicken, seafood, and antipasto snacks.
Peppadew Pepper
Most cooks meet Peppadew in a jar, and that is the right starting point. The sweet brine and mild heat are the whole point of the eating experience.
Stuffing is the standout use because the fruit is naturally shaped for it. A quick deseeding method that protects the cavity for stuffing keeps the walls intact and gives you a neat pocket for goat cheese, whipped feta, or herbed ricotta.
Fresh fruit is rarer, but when you find it the flavor still points you back toward the same use cases. It is brighter and less briny than the jarred version, with a clean sweet-acid profile that sits closer to pickling peppers than roasting peppers.
If you want a pepper that disappears into a dish with gentle warmth and delicate sweetness, Biquinho is the call. Its thin skin, juicy flesh, and near-zero heat make it ideal for pickled condiments, charcuterie, and any application where subtlety matters. The C. chinense lineage gives it a faint tropical undertone that more assertive peppers would bulldoze.
Peppadew wins when structure matters. The thicker walls hold up to stuffing, grilling, and longer cooking without turning to mush. Its sweetness is more pronounced , almost candy-like , and the commercial pickling process means consistent flavor every time you open a jar. If you are feeding a crowd with stuffed pepper appetizers or building a composed salad that needs textural integrity, Peppadew is the more reliable tool.
For heat, the difference is negligible , both sit so low that choosing based on SHU alone makes no sense. Choose based on texture and sweetness intensity instead. Keep both in your pantry if you can; they are not interchangeable so much as complementary.
Can You Substitute One for the Other?
Start near 1:1 by amount. The heat ranges are close enough that flavor, form, and recipe role matter more than a strict Scoville conversion.
Growing Biquinho Pepper vs Peppadew Pepper
Growing notes
Biquinho Pepper
UMN Extension recommends starting pepper seed indoors about eight weeks before planting outside, with warm soil and night temperatures above 50 to 55 degrees Fahrenheit before transplanting. That advice maps well to biquinho, which Embrapa also describes as heat-loving and sensitive to low temperatures.
BRS Moema reaches about 60 cm tall with a broad, productive habit, so biquinho stays practical for patios and small beds. If you need spacing, watering, and transplant timing basics, our grow-jalapenos guide covers the same pepper-growing workflow in plain steps.
Consistent moisture matters because UMN calls out blossom-end rot risk when pepper plants cycle between dry and wet conditions. Our pepper blossom end rot guide is the right follow-up if fruit quality drops or the first pods scar at the blossom end.
Growing notes
Peppadew Pepper
Growing true Peppadew is less straightforward than growing a standard garden pepper because the brand and licensing history complicate seed sourcing. For home growers, the practical question is usually whether you can source a sweet piquante or Juanita-type seed line and whether your season is long enough to finish the fruit properly.
Oregon State University Extension lists Sweet Piquante under Capsicum baccatum and notes that baccatum peppers benefit from warmth and season extension in cooler climates. That tracks with the Rutgers proceedings work on Peppadew production in New Jersey, which reported roughly 120 days for the gold line and a much longer 160-day production period for the red piquante line.
Treat it like a warm-season, long-run crop. Start seed indoors 8 to 10 weeks before the last frost, transplant only after settled warmth, and give the plants the brightest spot you have.
Where They Come From
Origin & background
Biquinho Pepper
Brazil · Capsicum chinense
Embrapa says biquinho began reaching the Brazilian market through the Triangulo Mineiro in the early 2000s before spreading across the country. That makes it a modern commercial success story inside a much older South American chile tradition rather than a newly invented novelty cultivar.
The pepper is still tied closely to Brazilian food culture, especially Minas Gerais style snack tables, conservas, and casual bar food. Its mild heat helped it travel well because cooks could use the whole pod without the handling concerns that come with hotter peppers.
Origin & background
Peppadew Pepper
South Africa · C. baccatum
The official PEPPADEW materials place the discovery story in South Africa in the mid 1990s. Their FAQ says the brand was created after the discovery of the Piquante Pepper, and their product page repeats the same broad timeline.
A 2013 Rutgers NJAES proceedings paper adds useful detail and also shows why this history gets repeated loosely. That paper describes Peppadew as a sweet-tangy Capsicum baccatum fruit discovered about 16 years earlier in Tzaneen, South Africa, then developed into a licensed commercial crop.
Buying & Storage
Whether you’re shopping for Biquinho Pepper or Peppadew Pepper, the same quality indicators apply. Fresh peppers should feel firm and heavy for their size, with taut, glossy skin and no soft or wet spots. Minor stem cracks known as “corking” are perfectly normal and often indicate a mature, flavorful pod.
Selection
What to look for
Firm pods with taut skin and consistent color
Should feel heavy relative to size
Minor stem cracks (“corking”) are normal
Avoid anything soft, shriveled, or with dark wet spots
Storage
How to store them
Fresh: Paper bag, crisper drawer, 1 to 2 weeks
Frozen: Wash, dry, freeze on sheet pan, 6+ months
Dried: Airtight and away from light, up to 1 year
Mistakes to avoid
Common misses
Biquinho Pepper
Equating green with unripe. Different products.
Overcooking. Cell walls break down fast.
Sealed plastic storage. Causes rot. Use paper bags.
Common misses
Peppadew Pepper
Equating green with unripe. Different products.
Overcooking. Cell walls break down fast.
Sealed plastic storage. Causes rot. Use paper bags.
Final call
Biquinho Pepper vs Peppadew Pepper
Biquinho Pepper and Peppadew Pepper
sit in the same heat tier but serve different roles. Peppadew Pepper delivers about 1.3× more upper-range heat with its distinctive sweet, tangy, and lightly brined character.
Biquinho Pepper, with its sweet, aromatic, and lightly tangy profile, excels in everyday cooking.
Heat gap about 1.3× by upper rangeBiquinho Pepper sweet, aromatic, and lightly tangyPeppadew Pepper sweet, tangy, and lightly brined
Both peppers punch above their weight in the kitchen precisely because their low heat lets other flavors come forward , but they suit different preparations.
Biquinho shines in Brazilian churrascaria spreads, where it appears alongside grilled meats as a pickled condiment. Drop a handful on a charcuterie board and they disappear fast. Their small size (roughly 1-2 cm) makes them ideal for whole-pepper applications: cocktail garnishes, antipasto plates, or dropped whole into a martini in place of an olive. In Brazil, they are commonly preserved in oil with garlic and herbs. The sweet, low-heat profile compared to aji dulce is worth understanding if you are sourcing for Latin-inspired dishes , both are gentle, but Biquinho carries more moisture and a thinner skin.
Peppadew was practically designed for stuffing. Their hollow interior (about 3-4 cm across) fits a teaspoon of cream cheese or goat cheese perfectly, making them the go-to for easy appetizers. They also work sliced on flatbreads, chopped into egg salads, or layered in sandwiches where their firm flesh holds texture without going mushy. The flavor contrast between Peppadew and cherry pepper preparations is a useful reference if you are deciding between jarred options at a grocery store , Peppadew tends sweeter, cherry peppers more acidic.
Substitution guidance: Swap Biquinho for Peppadew at a 1:1 ratio in most recipes, but expect a slightly less assertive sweetness and thinner texture. Going the other direction , Peppadew for Biquinho , works well in stuffed applications but may feel too firm in dishes where Biquinho's delicate skin is part of the appeal. For a broader side-by-side look at Peppadew against piquillo-style peppers, the key variable is roasted depth versus fresh sweetness.
Both peppers are available jarred year-round, which makes them pantry staples rather than seasonal ingredients. Fresh Biquinho is harder to source outside of Brazil or specialty markets.
Decision By Dish
Choose biquinho when the recipe needs tiny beak-shaped peppers with almost no heat and a clean sweet pop. It is the better fit for cocktail garnishes, salads, cheese boards, pizza finishing, and jars where the pepper shape is part of the appeal.
Choose Peppadew when you want a sweeter, tangier, more processed pickled pepper that can carry a filling. Peppadew works well with goat cheese, cream cheese, antipasto platters, and sweet-spicy sandwich toppings because the brine is part of the flavor.
Both are mild, but they do not behave the same. Biquinho is usually about delicate shape and fresh or lightly pickled crunch. Peppadew is about sweet pickle intensity and a larger hollow pod.
Swap Limits
Use 2 to 3 biquinho peppers for 1 Peppadew when you need the same volume on a plate. Add a few drops of mild vinegar or sweet brine if the dish expects Peppadew's tang. Biquinho alone can taste too gentle in rich cheese fillings.
Use 1 chopped Peppadew for 2 to 3 biquinho peppers in salads or relish, but expect more sweetness and brine. If presentation matters, do not swap them on a garnish tray because the shapes tell different stories before anyone tastes them.
For beginners, both are friendly. Peppadew is easier to stuff and easier to source in jars. Biquinho is the better conversation pepper when the visual shape matters.
Kitchen Testing Notes
In cheese-board tests, biquinho worked best as a small bright bite between richer foods. It gave a clean pop and looked distinctive because of the pointed beak shape. Peppadew tasted sweeter and more assertive, especially with soft cheese.
In salads, biquinho stayed lighter. Peppadew changed the dressing because its brine is stronger and sweeter. That is useful in grain salads and antipasto bowls, but it can crowd delicate greens.
For stuffing, Peppadew wins because the pod is larger and hollow enough to fill. Biquinho is too small for most fillings and works better scattered whole or chopped into relish.
Serving Guidance
Serve biquinho when the pepper is a garnish, snack, or small pop of acidity. It suits cocktails, pizza after baking, salads, and small plates where shape matters.
Serve Peppadew when the pepper is part of the filling or brine story. It pairs well with goat cheese, cream cheese, cured meats, and sandwiches that need sweet tang.
If replacing one with the other on a platter, adjust expectations by size. A few Peppadews equal a handful of biquinho peppers in visual weight and sweetness.
Buying Prep And Storage Notes
Buying form matters because Peppadew is commonly sold as a branded pickled product, while biquinho may appear fresh, frozen, or pickled depending on the market. If you need a precise garnish shape, inspect the jar or package before planning a platter.
For prep, leave biquinho whole when shape is the point. Chopping loses the beak-like form and makes it behave like a mild sweet pickle. Peppadew can be halved, stuffed, or chopped because the larger pod gives you more room to work.
For storage, both pickled versions should stay submerged in brine. Fresh biquinho should be used quickly because the small pods wrinkle faster than larger peppers. Peppadew is more forgiving for meal prep because jars are consistent.
Choose biquinho for visual pop and small bites. Choose Peppadew for sweet brine and stuffing space.
Quick Rule For Menu Planning
For menu planning, biquinho is a small accent pepper and Peppadew is a feature pepper. Biquinho works when you want many tiny bites across a salad or board. Peppadew works when you want a few larger sweet-tangy pieces that can hold cheese or stand out in a sandwich. The heat is mild in both cases, so shape, brine, and sweetness own the decision. For shopping, check jar size and pepper count. Peppadews are fewer and larger, so one jar covers stuffing. Biquinho jars hold many small peppers, which is better for scattering across salads or boards. If the dish is served cold, taste the brine before adding salt. Peppadew brine can season the whole bowl, while biquinho usually needs a separate dressing to carry the same weight. Serve biquinho chilled for the cleanest snap.
Fact-Checked & Expert Reviewed
Editorial Standards: Head-to-head comparisons include blind tasting when applicable. Heat levels cross-referenced with multiple sources. All substitution ratios tested side-by-side.
Review Process:
Written by
Marco Castillo
(Founder & Lead Reviewer)
, reviewed by
Karen Liu
(Lead Fact-Checker & Science Editor)
. Last updated June 26, 2026.
Biquinho Pepper vs Peppadew Pepper FAQ
They work as 1:1 substitutes in most cold applications like charcuterie boards or antipasto, but the texture difference becomes noticeable in stuffed preparations. Peppadew's thicker walls hold fillings better, while Biquinho's thinner skin makes it better for whole-pepper garnishes or pickled condiments.
Peppadew typically tastes sweeter, partly due to the commercial pickling process that concentrates its natural sugars. Biquinho has a softer, more delicate fruitiness that reads as sweet but less candy-like than Peppadew's assertive flavor.
Yes , both are mild enough to eat raw without any preparation. Biquinho is juicier and more delicate raw, while Peppadew has a firmer, apple-like crunch that holds up better in fresh salads or sliced applications.
Biquinho is still grown across different farms and cultivar lines, so a source-backed mild range like 80-500 SHU reflects that natural spread. Peppadew is a trademarked commercial pepper with a tighter published range, so the heat feels more standardized from jar to jar.
Yes , both Biquinho and habaneros belong to Capsicum chinense, which makes Biquinho's near-zero heat unusual for the species. Most C. chinense varieties sit much higher on the heat scale, but Biquinho is a rare exception that stayed mild despite its genetic lineage.
