Portuguese Malagueta 10 seeds
€2.00
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Portuguese Malagueta: The Heart of National Spice
The Portuguese Malagueta (Capsicum frutescens) is the iconic variety of Lusitanian cuisine, widely used in Portugal and Portuguese-speaking countries like Angola and Mozambique. It is the essential daily pepper for seasoning and making hot sauces.
Intensity and Classification
The Portuguese Malagueta is classified as "Hot", with an intensity around 30,000 to 60,000 Scoville Heat Units (SHU). This heat is robust and striking, providing the lasting sting expected of a good piri-piri without the brutality of super-hot peppers.
Shape, Aroma, and Cooking
The fruits are stout and typically measure up to 5 cm, turning intense bright red when ripe. It offers a clean, warm, and stinging spicy flavor. It is the essential base for piri-piri sauce (simple or with garlic and lemon) and is used to season classics like grilled chicken and stews.
Versatility and Legacy
Valued for its ability to retain heat even when dried, it is used fresh in oils and vinegars or dried and ground. A vigorous plant that is also an excellent choice for pot cultivation.
Portuguese Malagueta - SHU 60,000. Pack of 10 selected seeds, with identification label for species, origin, and heat level.
malagueta
Specific References
- MPN
- malagueta
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Portuguese Malagueta: The Heart of National Spice
The Portuguese Malagueta (Capsicum frutescens) is the iconic variety of Lusitanian cuisine, widely used in Portugal and Portuguese-speaking countries like Angola and Mozambique. It is the essential daily pepper for seasoning and making hot sauces.
Intensity and Classification
The Portuguese Malagueta is classified as "Hot", with an intensity around 30,000 to 60,000 Scoville Heat Units (SHU). This heat is robust and striking, providing the lasting sting expected of a good piri-piri without the brutality of super-hot peppers.
Shape, Aroma, and Cooking
The fruits are stout and typically measure up to 5 cm, turning intense bright red when ripe. It offers a clean, warm, and stinging spicy flavor. It is the essential base for piri-piri sauce (simple or with garlic and lemon) and is used to season classics like grilled chicken and stews.
Versatility and Legacy
Valued for its ability to retain heat even when dried, it is used fresh in oils and vinegars or dried and ground. A vigorous plant that is also an excellent choice for pot cultivation.