The Malagueta pepper is a fiery chili from Brazil and Portugal measuring 1 to 2 inches long. It ranges from 50,000 to 100,000 Scoville heat units, making it up to 40 times hotter than a jalapeño. It features a fruity, citrusy flavor and turns from green to bright red as it matures.
Heat and Flavor Profile
Scoville Heat Units: 50,000 – 100,000 SHU (similar to or hotter than cayenne and Tabasco peppers).
Flavor: Bright, fruity, and citrus-forward with a sharp, fast-building heat.
Maturity Sizes: Smaller immature peppers are called malaguetinha (or piri-piri in Portugal and Mozambique), while larger mature ones are called malaguetão.
Culinary Uses
Staple Condiment: Used extensively in Brazilian molho de pimenta hot sauces, often preserved in vinegar or cachaça.
Regional Dishes: Key ingredient in soups, stews, and poultry dishes across Brazil, Portugal, and Mozambique.
Growth Habits
Plant Size: Grows on dense, bushy plants reaching 2 to 3 feet tall.
Growth Style: Peppers grow pointing straight upward in tight clusters rather than hanging down