Piquanté Pepper

The Piquanté pepper is a cultivar of Capsicum baccatum discovered in Tzaneen, Limpopo, South Africa, by Johan Steenkamp in the early 1990s. Widely known across international markets through processed products sold under the trademark Peppadew, this variety produces smooth, round to cherry-shaped pods that transition from vibrant green to rich red upon ripening.

Distinguished within its species by a notably mild heat level, the Piquanté is prized for its thick-walled fruit and bright, sweet, fruity, and tangy profile. Botanically displaying classic baccatum floral traits with spotted petals, the cultivar serves as a standard for commercial and home pickling, canning, and stuffing applications.

Origin and Genetics

The Piquanté cultivar belongs to the species Capsicum baccatum within the family Solanaceae. It was discovered in Tzaneen, Limpopo, South Africa, by Johan Steenkamp during the early 1990s. While the botanical cultivar is designated as Piquanté—and occasionally referenced by alternate names such as Juanita or Piquante—the processed fruit gained worldwide recognition when commercially pickled and marketed under the registered trademark Peppadew by Peppadew International (Pty) Ltd.

Botanical Profile

Plants of the Piquanté cultivar feature green foliage and display the characteristic floral morphology of Capsicum baccatum, producing white flowers with greenish-yellow spots on the corolla petals. The fruit is round to cherry-shaped with a smooth outer surface and thick walls. During development, the pods undergo a standard color transition, beginning immature green and ripening to an even, bright red.

Heat Profile

Unlike many highly pungent chili cultivars, the Piquanté is categorized as having a mild heat level. This low-pungency profile allows the inherent sugars and acidity of the fruit to lead its sensory experience without overpowering heat.

Flavor and Aroma

The Piquanté pepper is defined by a distinct flavor profile combining sweet, fruity, and tangy notes. The crisp texture of its thick pod walls complements this sweet-tart balance, making the cultivar particularly receptive to preservation methods that highlight its natural sweetness.

Cultivation

Piquanté plants require full sun conditions to support healthy vegetative growth, robust flowering, and optimal fruit maturation from green to red.

Culinary Applications

Because of its mild pungency, thick flesh, and natural sweetness, the Piquanté pepper is widely utilized for pickling and canning. Whole pickled pods are frequently cored and prepared for stuffing with cheeses or savory fillings, and they are commonly integrated fresh or preserved into salads and pizzas.