Red Brazilian Starfish

(Capsicum baccatum)
Origin: Brazil (heirloom)
Heat: 5,000–30,000 SHU
Heat Level: 🟨🟨⬜⬜⬜ (Mild–Medium)
Bright, citrusy, and slightly sweet, this uniquely shaped pepper brings balance and complexity.

The Red Brazilian Starfish is one of the most visually distinctive peppers we grow—named for its wild, star-like shape that sets it apart from anything else in the field.

This variety belongs to the Capsicum baccatum species, a group known for bright, fruit-forward flavors and a different kind of heat than your typical jalapeño or habanero. Native to Brazil, this pepper has been grown for generations and is considered a traditional, open-pollinated heirloom rather than a modern hybrid.

With a heat range of 5,000 to 30,000 Scoville units, it delivers a smooth, approachable burn—but what really makes it special is the flavor. It opens with a light sweetness and subtle citrus notes, then builds into a clean, lingering heat that doesn’t overpower.

Why we use it
The Red Brazilian Starfish plays a key role in our sauces because it brings balance. It bridges the gap between mild and hot, adding brightness, complexity, and a clean finish that ties everything together.
It’s not just there for heat—it’s there for character.

Quick Facts
• Species: Capsicum baccatum
• Origin: Brazil (heirloom variety)
• Heat Level: 5,000–30,000 SHU
• Known for: Unique star shape, citrusy brightness, smooth heat