Pimenta

Pimenta (peppers) – several species used by indigenous people inhabiting Brazil at the time of discovery are used today. Below some examples found in Brazil:

Pimenta Dedo-de-moça (C. baccatum var. pendulum) – Colour: green (immature) and red (ripe); Spicy; Aroma: low; Use: ready sauces and pepperoni (dehydrated seeds)

Pimenta Cambuci or Chapéu-de-Frade (C. baccatum var. pendulum) Colour: green (immature) and red (ripe); Sweet; Aroma: low; Use: salads and casseroles.

Pimenta de Cheiro (C. chinense) – Colour: from yellow milky, yellow-strong, orange, salmon, red to black; Sweet, spicy low or even spicy high; Aroma: high; Use: salads, condiment for meat, especially fish.

Pimenta de Bode (C. chinense) – Colour: green (immature) and yellow or red (ripe); High spicy; Aroma: high; Use: meat preparation, rice, beans, ready sauces.

Pimenta Murupi (C. chinense) – Colour: green (immature) and pale yellow, bright yellow and red (ripe); Medium spicy to high; Aroma: high; Use: widely used in the northern region of the country, in the form of mixed sauce to the broth Tucupi and preserved with vinegar.

Pimenta Cumari-do-Pará (C. chinense) – Colour: green (immature) and yellow (mature); High spicy; Aroma: high; Use: mainly in ready sauces.

Pimenta Biquinho (Capsicum chinense) – Colour: green, red (ripe); Spicy: low; Aroma: low; Use: aperitif and prepared in vinegar