Below is a list of all known varieties for Malagueta Pepper. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Malagueta (Dried/Ground) | The dried and ground form of the Malagueta, providing an intense, concentrated, clean heat and a strong, savory-fruity aroma, commonly used in Brazilian spice rubs and seasoning mixes. |
| Malagueta (Green/Unripe) | The unripe, green stage of the Malagueta, offering a sharper, more herbaceous heat than the mature red fruit. Used in fresh sauces and in the Brazilian dish *moqueca* when a less fruity heat is desired. |
| Malagueta (Oil Infusion) | The red Malagueta peppers that have been briefly heated and infused into a neutral oil. This creates a powerful, spicy condiment used as a finishing oil in Brazilian and Portuguese cooking. |
| Malagueta (Pickled) | The most common preparation in Brazil; the red pepper is pickled whole in vinegar. This process slightly tempers the fierce heat and adds a strong, essential tartness, used as a universal table condiment. |
| Pimenta Cumari | A very small, round, highly pungent pepper from Brazil, often sold interchangeably with the Malagueta due to its similar *C. frutescens* genetic lineage. It has an intense heat and slightly sour taste. |
| Pimenta de Cheiro (Malagueta Type) | A Portuguese term meaning "scented pepper." This is a highly aromatic, yellow or red pepper used widely in Brazil, similar to Malagueta but often slightly milder and more floral. |
| Piri Piri (Malagueta Type) | Used interchangeably in Portuguese-speaking Africa (Angola/Mozambique) and Portugal for the Malagueta pepper or a close relative. It denotes a high-heat, fruity, and slightly smoky profile, central to Piri Piri sauce. |