Dedo de Moca Pepper Seeds – Brazilian Pimenta Calabresa | Sweet-Heat Aji (Capsicum baccatum)

Dedo de Moça — Portuguese for “Young Girl’s Finger” — is one of Brazil’s most beloved and widely used peppers, known across Southern Brazil as pimenta-calabresa. This Capsicum baccatum produces elegant, slender pendant pods 2–4 inches (6 cm) long with thick skin and exceptionally juicy flesh. The flavor is outstanding: a sweet, fruity opening that transitions to peppery warmth before building to a clean, lingering heat of around 15,000 Scoville units that fills the entire mouth. Organic and open-pollinated, it is a staple of Brazilian churrascarias and home kitchens alike.

Variety Details

• Species: Capsicum baccatum
• Origin: Brazil
• Also Known As: Pimenta Calabresa, Dedo de Moça
• Pod Size: 2–4 inches (6 cm) long; slender, oblong, pendant
• Pod Flesh: Thick-skinned, juicy interior
• Flavor: Sweet start → peppery → clean lingering heat
• Heat Level: Medium — ~15,000 Scoville units
• Plant Height: 16–20 inches; tall and slender
• Days to Germination: 10–14 days
• Spacing: 12–18 inches apart
• Type: Organic | Open-Pollinated
• Best Use: Brazilian churrasco, crushed flakes, hot sauce, salsas, drying

Starting Seeds

• Start indoors 8–10 weeks before last frost
• Sow ¼ inch deep in organic seed-starting mix
• Germination temperature: 80–85°F — heat mat recommended
• Germination time: 10–14 days
• Soak seeds in room-temperature water for up to 24 hours before sowing
• Avoid jiffy peat pots or standard potting soil
• Transplant outdoors after last frost; space 12–18 inches apart

Growing Tips

• Full sun; fertile, well-drained soil
• Water moderately; mulch 1–2 inches around the base
• Feed with compost tea every 2–3 weeks during early growth
• Grows well in 5-gallon containers year-round
• Harden off over 7–14 days; bring indoors if nights drop below 55°F

Safety First

Always wear gloves when handling. Wash hands thoroughly after removing gloves. Never touch eyes or sensitive areas. Lime juice may help relieve skin burn if needed.

Harvest

Harvest when pods reach full red color. Cut with scissors and pick regularly to encourage continuous fruiting. Excellent dried and crushed into flakes for Brazilian-style pimenta calabresa.