Melagueta pepper, also known as Malagueta pepper, is a type of hot pepper commonly used in various cuisines and native to West Africa. It is botanically classified as Capsicum frutescens and belongs to the Solanaceae family. The pepper gets its name from the Malagueta coast in northeastern Brazil, where it was introduced during the colonization period.
This small, tapered pepper typically measures around 1-3 inches in length and has a wrinkled, thin skin that can come in shades of yellow, orange, or red when fully ripe. It is known for its fiery heat, ranging from 60,000 to 100,000 Scoville Heat Units, making it considerably hotter than jalapeño peppers but less intense than some of the hottest peppers in the world.
Melagueta pepper is valued for its distinct flavor profile, characterized by fruity, citrusy notes with a hint of smokiness. It is a popular component in many traditional dishes, particularly in Brazilian, Portuguese, and African cuisines. The pepper is often dried and ground to a fine powder to be used as a seasoning or condiment, adding heat and flavor to various dishes, including stews, soups, sauces, marinades, and grilled meats.
Apart from its culinary uses, melagueta pepper is also recognized for its potential health benefits. Like other chili peppers, it contains capsaicin, a compound that may have anti-inflammatory, analgesic, and metabolism-boosting properties.
Overall, melagueta pepper offers a pungent and zesty spiciness that adds depth and complex heat to a wide range of dishes, making it a staple ingredient in many world cuisines.
