Malagueta PEPPERS Seeds -(Capsicum frutescens )

Organic Red hot Chili, FROM BRAZIL Great in container- This pepper is used to season many regional dishes in Brazil and is used in sauces. In Portugal, the term “malagueta” is used to describe a wide range of hot peppers.

The malagueta is a small pepper than grows no larger than about 2 inches (5 cm). It is green in its immature stage and turns red as it ripens. On the Scoville scale which measures the spicy heat of chili peppers, the malagueta clocks in at anywhere from 60,000 to 100,000 units. This puts it in the middle range of hot chilis, about the same as the Tabasco pepper and the Thai Bird's-eye chili.

 These peppers are similar in appearance to the Birds Eye pepper, bright red, small (around 2 inches in length) and tapered. They mature from green to red and are popular in Brazil, Portugal and Mozambique. Its name comes from an unrelated West African spice called the melegueta. In Portugal, the smaller, younger chillies are called Piri Piri. In Brazil they are used in soups and stews and the Portuguese use them in many poultry dishes.
Chili pepper Contains pro vitamin A, B vitamins, vitamin C, E, folio acid, potassium, magnesium and iron.
The active ingredient in chili pepper is capsaicin, which stimulates the stomach and improves digestion.
Has laxative effects and facilitates breathing in patients with colds, promotes perspiration.
Reduces blood pressure and cholesterol levels. This spice should be used in very small quantities, because it has strong burning effects.
Stimulates endorphins (happiness hormone) proliferation, what reduces pain and gives feeling of happiness. Chili peppers used raw or heat-treated. Chili pepper containing kapsacin have antibacterial properties, which helps extend the freshness of the meal.
Used fresh or dried and minced. Chili added to meat, fish, rice and vegetable dishes, as well as in cheese, cottage cheese and salad, gives them the unique spicy flavor.
Growing Peppers:
Peppers, like tomatoes, grow in well-drained fertile soil
Almost all peppers have the same requirements for successful growth. Plant them in good, well-drained, fertile soil – and make sure they get lots of sunlight and a good inch of water per week. In many ways, they mimic the same requirements needed for growing great tomatoes.
At Planting Time:
We plant all of our peppers with a good shovel full of compost in the planting hole, and then give them a good dose of compost tea every few weeks for the first 6 weeks of growth. We also mulch around each of our pepper plants with a good 1 to 2″ thick layer of compost
All pepper varieties are Heirloom and/or OP(Open Pollinated.) and Organically Grown
Peppers often like to take their sweet time germinating. They can be up in a week, and some will take almost a month. Even with paper towel germination testing, they can take long. I am not sure why, but it is a normal occurrence. So plan and make sure you start them early enough! Also, remember they like heat to germinate so make sure you have a heating mat or something to keep the soil warm. Placing them up on top of the fridge often works too since it is normally warmer up there.