LIVE PLANT 2ft Pimenta Biquinho Chupetinho Pimenta de Bico Little beak peppers

The plant I ship is about 1-2ft tall. Also known as Chupetinho, Pimenta de Bico or Chupetinha. Hailing from the Brazilian state of Minas Gerais, Pimenta Biquinho peppers are round and little with a distinctive, tapered point or tail that resembles a birds beak. They can be either a brilliant scarlet-red or sunshine-yellow. A beautiful looking plant with heaps of drop shaped pods makes a great ornamental plant. The plant grows to about 20 inches tall in a pot with pepper filled cascading branches. Open-pollinated Grow in full sun in well-draining soil. Allow the top inch of soil to dry slightly between waterings. Requires about 100-120 days to fruit. Start seed very early. I start mine as early as January in zone 5b. Save seed from ripe, unblemished fruit. Fruit starts out light yellowy green and ripens to a bright and shiny scarlet red. Peppers are very small and fragrant with a mild heat and strong, fruity flavour. Thin-skinned with lots of seeds. Container Growing: I recommend a pot that is at least 12″ deep. Overwinter indoors near a bright light source such as a south-facing window. Bring indoors well before the hard frost hits your region. TASTE: A mild heat level. Sweet and fruity with a habanero like flavor. CULINARY USE: The most common way that piquinho peppers are eaten in Brazil is when they’ve been pickled in a vinegar solution and served as a garnish or as an appetizer with drinks. If you love the flavor of hot chili peppers, but have problems with their spicy “heat,” then a variety of chili pepper from the Brazilian state of Minas Gerais might just be the solution to your problems. Besides being hot, chili peppers have a fresh, fruity flavor that improves the flavor profile of any dish they’re used in – but the flavor can be masked by the heat of the pepper. Sometimes for any number of reasons you might not want a spicy dish and so the normal solution is to eliminate the chilis entirely. With the Little-Beak pepper (pimenta biquinho in Portuguese) you can still get the flavor your want – it’s just the spiciness that will be missing from whatever you’re preparing. Surprisingly, the biquinho pepper is a cultivar of the Capsicum chinense pepper, which makes it the same species as the fiery habanero pepper, one of the hottest in the world. As the heat in this species is a natural defense mechanism, botanists think that the biquinho is the result of selective cultivation – choosing only the seeds from the least-spicy plant to cultivate the following season. Over time the naturally-occurring heat of this chile has been eliminated in the piquinho cultivar. Biquinho peppers are small, round and either a brilliant scarlet-red or sunshine-yellow, with a small beak-shaped protuberance hanging from the end. The plant makes a beautiful ornamental plant, and many biquinho plants grace Brazilian gardens and yards – not to be harvested for eating, but for the beauty of the plant and its fruit. The most common way that piquinho peppers are eaten in Brazil is when they’ve been conserved in a vinegar solution and served as a garnish or as an appetizer with drinks. However, there are other ways to use biquinho peppers – they make a marvelous pepper jam or jelly, with none of the heat of most red-pepper jellies. We’ve seem them used to garnish cocktails such as a tangerine caipirinha. Or fresh biqiunho peppers can be used to perk up almost any soup, stew or braised dish. Fertilizer that I include as an option is an excellent choice for professional growers or nurseries if you grow plant in a pot. I personally use it for all my plants. It has polymer coating to allow slow release during 8-9 months evenly. You don’t have to worry about repotting the plant for about 1 year or worry about burning plant with your regular over the counter fertilizer. You need about 3-4oz per 3 gal pot or 4-5oz per 5 gal pot. GUARANTEED ANALYSIS F1877 Total Nitrogen (N)**. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15% 8.0% Ammoniacal Nitrogen 7.0% Nitrate Nitrogen Available Phosphate (P2O5)**. . . . . . . . . . . . . . . . . . . . . . . . 9% Soluble Potash (K2O)**. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12% Magnesium (Mg)**. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.3% 0.8% Water Soluble Magnesium (Mg) Sulfur (S)**. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.9% 5.93% Combined Sulfur (S) Boron (B). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0.02% Copper (Cu). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0.05% 0.05% Water Soluble Copper (Cu) Iron (Fe)**. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0.46% 0.08% Water Soluble Iron (Fe) 0.005% Chelated Iron (Fe) Manganese (Mn)**. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0.06% 0.05% Water Soluble Manganese (Mn) Molybdenum (Mo)**. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0.02% Zinc (Zn). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0.05% 0.017% Water Soluble Zinc (Zn) Derived from: Polymer-Coated: Ammonium Nitrate, Ammonium Phosphate, Potassium Sulfate, Magnesium Sulfate, Sodium Borate, Iron Phosphate, Iron EDTA, Manganese Sulfate, Sodium Molybdate, Zinc Sulfate; Copper Sulfate, Zinc Oxide Pictures depict grown up plants and its possible applications. Height of the plants is measured from the base of the root ball.