Kitchen Pepper
Sweet Drop Biquinho Pepper Seeds
Small peppers for pickling and bright garnishes. · Sweet Drop Biquinho in the kitchen Biquinho peppers have a distinctive pointed, teardrop shape and a fruity flavour. Use the small pods in pickles, salads or as a finishing garnish when...
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- Packet
- 10+ seeds per packet
- Maturity
- 80-90 days from transplant
- Germination
- 26-30 C; allow 10-21 days
- Heat
- 500-1,000 SHU
- Type
- Capsicum chinense pepper
- Plant habit
- Productive branching pepper plant
- Seed line
- Open-pollinated heirloom
- Origin
- Brazil
- Best for
- Pickling, snacking, garnish, mild sauces
- Packed for
- Packed for 2026
Start early indoors for Canada; harvest red or yellow when fully coloured for best sweetness.
Small peppers for pickling and bright garnishes.
Sweet Drop Biquinho in the kitchen
Biquinho peppers have a distinctive pointed, teardrop shape and a fruity flavour. Use the small pods in pickles, salads or as a finishing garnish when you want a pepper you can serve whole.
Why grow it?
Choose Biquinho for the shape and bite of a whole pepper in a jar or on a plate. It is a different kitchen choice from a large stuffing pepper.
Kitchen notes
- Pickle whole pods for a tangy condiment.
- Slice into salads or scatter over pizza after cooking.
- Taste a pod before using it in a dish that needs to be completely heatless.
Planning your Canadian pepper garden
Start peppers indoors, harden off the plants gradually, and transplant after frost risk has passed and nights are reliably warm. Match your sowing plan to your local season and the variety, rather than a calendar date for all of Canada.
Explore the pepper collection
Questions about Sweet Drop Biquinho
Is Biquinho completely heatless?
This listing describes a mild pepper. Do not rely on it for a guaranteed zero-heat dish; compare Habanada if that is your priority.
What is it best used for?
Whole-pepper pickles, salads and small edible garnishes.
Can I use Biquinho fresh?
Yes. Try it in salads, on pizza or as a small garnish as well as in pickles.
Growing conditions affect harvest timing, flavour and heat. Variety descriptions are guidance, not a guarantee for every plant.
Also explore: No-Heat Pepper Pack · how to choose sweet and hot pepper seeds
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.
