The Brazilian starfish pepper, also known as the Red Savina pepper, is an intriguing and fiery chili that adds a punch of heat to any dish. As a gardening and landscaping expert, I have had the pleasure of growing and experiencing the Brazilian starfish pepper firsthand.
When it comes to measuring the heat of peppers, the Scoville scale is the go-to method. The Scoville scale measures the concentration of capsaicin, the compound responsible for the spicy sensation. The Brazilian starfish pepper falls into the medium heat category on this scale, with a Scoville rating between 15,000-20,000 SHUs.
To put this into perspective, the heat of the Brazilian starfish pepper is comparable to that of a serrano pepper. Serrano peppers are commonly used in Mexican cuisine and are known for their moderate heat level. So, if you have tried serrano peppers before, you can expect a similar spice level from the Brazilian starfish pepper.
What sets the Brazilian starfish pepper apart is its unique shape and appearance. The pepper gets its name from its resemblance to a starfish, with its distinctive five-pointed shape. Its vibrant red color adds a pop of visual appeal to any garden or dish.
When you bite into a Brazilian starfish pepper, you will notice that the heat is concentrated in the pepper’s placenta. The placenta refers to the spongey membrane that holds the seeds. This is where the highest concentration of capsaicin is found, making it the spiciest part of the pepper. So, if you prefer less heat, you can remove the placenta and seeds before using the pepper in your recipes.
In my personal experience, I have found the heat of the Brazilian starfish pepper to be delightful but not overpowering. It adds a pleasant kick to dishes without completely overwhelming the other flavors. I have enjoyed using it in salsas, hot sauces, and even in marinades for grilled meats. The medium heat level allows for a balance between flavor and spice, making it a versatile pepper in the kitchen.
It’s important to note that everyone’s tolerance for spice varies, so what may be medium heat for one person could be too hot for another. If you are new to spicy foods or have a low tolerance for heat, it’s always wise to start with a small amount of the Brazilian starfish pepper and gradually increase as you become more comfortable.
The Brazilian starfish pepper is a medium heat chili with a Scoville rating between 15,000-20,000 SHUs. Its heat level is similar to a serrano pepper, making it a flavorful addition to various dishes. However, it’s essential to consider personal heat tolerance and adjust the usage accordingly.
