A small, fiery red or yellow chili pepper (Capsicum frutescens), most often called the malagueta pepper and central to Brazilian home cooking. It runs roughly 60,000 to 100,000 Scoville heat units, hotter than cayenne, with a bright, citrusy fruitiness alongside the heat. It's a defining ingredient in dishes such as moqueca (a seafood stew) and vatapa, and is commonly preserved whole in vinegar or oil as a table condiment. It pairs well with seafood, poultry, tropical fruit, and rice-and-bean dishes.